TOM CENCI’S PEANUT BUTTER & CHOCO LEIBNIZ S’MORES
Tom Cenci recommends using a real flame – a campfire or barbecue adds to the all-round effect, but a kitchen blowtorch works just as well. If you can’t get to a full-on fire, you can skip the marshmallow-roasting step and assemble the s’more before putting it in the oven until the marshmallow softens and the chocolate melts.
1 pack of Caramel Choco Leibniz
1 tub of peanut butter
1 pack of big marshmallows
Wooden or metal skewers
Take a marshmallow and place onto a skewer, setting aside to use later. If you’re using smaller marshmallows, use two or three to cover the biscuit surface.
Take two Choco Leibniz biscuits and smear a little peanut butter over the chocolate side of each one.
Place the marshmallow over an open flame and allow to toast. Watch it carefully, allowing it to caramelise on its outside, but not burn.
Once you’re happy with it, slide the marshmallows off the skewer and sandwich between the two biscuits. Gently press together.
Give it a few moments to cool slightly before devouring.
Recipe created by Tom Cenci in collaboration with Bahlsen Biscuits.
RUDY’S DIRTY VEGAN DINER’S VEGAN PUMPKIN PIE
Serving up all your American fast food favourites, prepared fresh to order and 100 % vegan friendly – Rudy’s Dirty Vegan Diner is a walk in diner in Camden Market. Head Chef, Matthew Foster, has shared his recipe for a rich and creamy spiced vegan pumpkin pie, perfect for the autumn/winter season.
2 x 425g can of pumpkin puree
1 1/2 cups of unsalted raw cashew nuts 1 300g pack vegan ginger biscuits
3 tblsp coconut oil, melted
200g golden caster sugar
1/2 tsp freshly grated nutmeg
250ml hazelnut milk + 130ml more 185g cornflour
Place 1 1/2 cups of unsalted raw cashew nuts into a bowl and cover with cold water for 2 hours before starting the pie. Keep at room temperature for later use.
Blitz the ginger biscuits in a food processor until they resemble breadcrumbs. Add the melted coconut oil to the blitzed ginger biscuits. Mix well and then evenly press the mixture onto the bottom of a 24cm pie dish. Refrigerate for 30 minutes to set the pie crust.
Mix the cornflour with 130ml of hazelnut milk and set aside. Pour 250ml of hazelnut milk plus the two cans of pumpkin puree into a saucepan. Tip in the cater sugar. Place the saucepan on medium heat and bring slowly to boiling point, stirring all the time. Slowly pour the cornflour and hazelnut milk mixture into the saucepan while continuing to stir. The pumpkin mix will thicken rapidly once the cornflour is added. Remove from the heat to cool slightly.
Drain and then place the soaked cashew nuts into a blender, pour the cooled pumpkin mix on top along with a pinch of cinnamon and blitz thoroughly. You will need a good blender to achieve a proper luxurious creamy texture. As you blend, you may need to stop the blender to scrape down the sides when needed and also give the jug a shake. The mixture will be thick and stubborn but persist until its super smooth.
Pour the pumpkin mix into the pie shell and smooth off the top with a knife, sprinkle on the freshly grated nutmeg and place the pie into the refrigerator for several hours until it is well set.
DURHAM DISTILLERY’S LUMINOSITY COCKTAIL
35ml Durham Damson, Blackberry and Ginger Gin Liqueur
140ml Fentimans Bitter Lemonade
1 tsp of diced stem ginger
Sprig of rosemary
Muddle fresh blackberries and stem ginger together in a large glass.
Add Durham Damson, Blackberry and Ginger Gin Liqueur and a squeeze of lemon.
Top with Fentimans Bitter Lemonade and stir before gently warming the whole mixture in a pan.
To finish, garnish with fresh rosemary and the lemon wedge.
CHIPOTLE BEEF BRISKET BUNS WITH MOJO VERDE
Olive oil for cooking
1.5kg beef brisket, left in one piece
1 tsp ground cinnamon
1 tbsp ground cumin
1 tbsp smoked paprika
1 tsp onion powder
1 tsp garlic powder
1 tbsp brown sugar
2 onions, finely diced
3 cloves garlic, finely chopped
2 bay leaves
Large sprig rosemary
50g Chipotle in adobo
1 tin chopped tomatoes
250ml beef stock
Sea salt for seasoning
Black pepper for seasoning
4 cloves garlic, peeled
Large handful coriander leaves
½ tsp cumin seeds, toasted
Olive oil to bind, roughly 100ml
2 limes, juice only
6 floury buns to serve
Preheat your oven to 150°c fan or 170°c for a conventional oven.
For the Chipotle mix the spices together with the sugar and a pinch of sea salt and mix together. Rub into the beef brisket and leave for three hours in the fridge to marinate.
Heat a large cast iron casserole pot on a low heat and add a splash of olive oil. Add the onions, garlic, bay leaves and rosemary and cook, with no colour, for 10-12 minutes (pop a lid on and turn the heat down if they start to colour).
At the same time, heat a medium frying pan on a medium heat and add a splash of olive oil. Add the brisket and colour well on both sides. When the onions are softened, add the Chipotle, chopped tomatoes and the beef stock and bring to the boil.
Add the brisket and put a lid on the pot. Transfer to the oven and leave for four hours to cook. Check every 45 minutes or so, adding a splash of water if it gets too dry.
In the meantime, make the mojo verde: Blend all of the ingredients together in a blender until smooth and store in the fridge until required.
Take the beef out of the Leisure range cooker and remove the bay leaves and rosemary stalk. Pull the meat apart with two forks.
Serve on the table with plenty of floury buns and the mojo verde on the side so everyone can get stuck in.
MINI MAPLE BUNDT CAKES
These mini bundt cakes sweetened with delicate-tasting golden maple syrup are great for sharing with friends.
Preparation time: 20 minutes
Cooking time: 25 minutes
4 firm clementine’s or orange
150g soft butter
130g caster sugar
3 medium eggs, beaten
150g self-raising flour
30g delicate-tasting golden maple syrup
150g icing sugar for glaze
180°C, fan 160°C, gas 4. Butter one silicone swirl 6-cup mould or line a cupcake tin with 12 paper cupcake cases.
Zest 4 clementine’s or oranges and squeeze the juice of 1. Reserve a little of the zest for decoration.
Place the butter, caster sugar and maple syrup in a large mixing bowl and beat until light and creamy, about 5-7 minutes by hand or 3 minutes with an electric whisk. Gradually add the eggs, beating well after each addition; add a little flour if the mixture curdles. Fold in the rest of the flour, and clementine zest leaving some to garnish.
Divide half the mixture between the silicone moulds and bake for 20-25 minutes until golden brown and just firm to the touch. Repeat with the remaining mixture if using the silicone moulds. Allow to cool for 5 minutes then turn out of the mould and put on a wire rack with baking paper underneath.
Sift the icing sugar into a bowl. Add 5-6 teaspoons of the clementine juice to the icing sugar; beat until it makes a thin, runny icing. Pour over the warm cakes for decoration.
ONE POT STOVETOP MAC & CHEESE WITH SHALLOTS & CHILLI
This creamy stovetop mac and cheese is a real indulgence you can whip up quickly and enjoy by itself or with a simple salad. A simple one-pot midweek meal that the whole family will enjoy.
Preparation time: 10 minutes
Cooking time: 25-30 minutes
200g shallots, finely chopped
1-3 red chillies, chopped (to taste)
1 tbsp plain flour
1 litre milk
250ml water (plus a little extra if necessary)
salt and freshly ground black pepper
1-2 tsp dijon mustard (optional)
250-300g extra mature cheddar (to taste), plus extra to serve
Melt the butter in a large saucepan over a low heat then add the shallots, cooking very gently for about 15 minutes until really soft but not coloured. Add the chilli and stir, cooking another minute. Stir through the flour, blending it well into the buttery shallots.
Tip in the macaroni and stir well then pour in the milk and water. Season well with salt and pepper and stir through the mustard if you are using. Bring up to the boil then reduce the heat to a steady simmer. Cook for about 12-15 minutes, stirring often (just like making a risotto) until the pasta is tender and the sauce thickened. It will still be a little liquid at this stage but will thicken with resting. If it seems a little dry add a splash of extra water.
Turn off the heat and allow the macaroni to rest and cool for 5 minutes. Scatter over the cheese, stirring until its melted and serve immediately.
Resting the pasta before stirring through the cheese is an important step so don’t be tempted to skip it. If you add cheese to the too hot sauce you run the risk of it turning a little granular, which won’t effect the taste of you mac and cheese just the texture.
THE BELLE OF ST CLEMENT
The Belle of St Clement marries the delicate flavours of St-Germain Elderflower Liqueur with the fragrance of jasmine tea and rosemary, and the sweetness of mandarin acacia honey syrup.
10ml St-Germain Elderflower Liqueur
5ml mandarin acacia honey syrup
80ml hot silver tip jasmine tea
2 drops of rosemary droplets/tincture
Garnish with a sprig of rosemary
Build ingredients in a china tea cup and garnish with a fresh sprig of rosemary.
PUMPKIN CHILI CON CARNE WITH MINI JACKET POTATOES & WATERCRESS CRÈME FRAÎCHE
A hearty, autumnal feast perfect for a family gathering this Bonfire Night.
Preparation time: 20 minutes
Cooking time: 1 hour
500g ground beef
1 small onion, diced
1 green pepper, de-seeded and diced
1 tin kidney beans, drained and rinsed
1 carton passata
1 tin chopped tomatoes
1 small pumpkin or butternut squash
1 tbsp tomato purée
1 tsp chili powder
½ tbsp dark brown soft sugar
1 tsp yeast extract
1 tub crème fraîche
30g watercress, finely chopped.
700g baby potatoes
Salt and pepper
Pre-heat the oven to 180°C. Peel and halve the pumpkin and scoop out the seeds. Dice half of the pumpkin into 1cm cubes and reserve. Chop the remaining pumpkin into large chunks, place in an oven tray, drizzle with oil and season. Roast in the oven for approximately 25 minutes or until cooked through.
Meanwhile, place a large pot on a medium-high heat. Add half the oil and heat until beginning to smoke. Add the minced beef and fry until browned. Drain the beef onto some kitchen towel.
Turn the heat down to medium. Add the beef back to the pan then add in the onion, diced pumpkin and pepper, cooking until onions are translucent. Stir in the tomato purée and cook for a further minute before adding the kidney beans, tomato passata, chilli powder, sugar, yeast extract and chopped tomatoes. Cover with a tight-fitting lid and simmer for one hour.
Place the potatoes in an oven tray, drizzle with vegetable oil and season. Place in the oven and roast for 30-40 minutes, or until cooked through and crisp on the outside.
Once the roasted pumpkin is cooked, remove from the oven and place into a blender. Add a ladleful of liquid from the chili and blend until smooth. Add to the simmering pot and stir through. Mix together the crème fraiche and watercress and add seasoning to taste.
Divide the potatoes between four bowls. Add a ladleful of chilli and serve with a generous dollop of crème fraîche.
OONAGH SIMM’S BAILEYS MARSHMALLOW S’MORES
Oonagh Simm’s Marshmallow S’mores are the ultimate showpiece for firework night!
Baileys Original Irish Cream Marshmallows
25cm square baking tin
oil for the tin
27g (13 sheets) gold
300g granulated sugar
190g Baileys Original Irish cream
250g icing sugar mixed with 250g cornflour
Baileys Original Ganache
Place the chocolate in a large bowl.
Combine the cream and Baileys together in a medium saucepan. Gently heat until simmering.
Remove from heat and pour the cream mixture slowly over the chocolate. Stir with a spatula until fully combined and the ganache is smooth and glossy.
Leave to cool for 5 minutes before using.
Large pyrex bowl
100ml Baileys Irish
80 ml double cream
160g dark 70%
cocoa chocolate, roughly chopped
Line square baking tin with cling film and use the oil to coat the film. In a microwaveable bowl, soak the gelatine in 300ml of cold water for 5 minutes. Wring out the gelatine gently to remove excess water (pour away any remaining water in the bowl).
Return the gelatine to the bowl and heat in a microwave for about 1 minute, or until completely melted, but keep an eye on it and do not let it boil or it will lose its setting properties.
Put all the granulated sugar, 120ml of the glucose and 100 ml of the Baileys Original Irish Cream into a heavy-based saucepan and place over a medium heat. Using a sugar thermometer in the saucepan, bring the mixture up to 112°C, stirring occasionally so it does not catch on the pan.
Meanwhile, pour the remaining 90 ml of Baileys Original Irish Cream and 120g of glucose into the bowl of a stand mixer and gently whisk together on a very low speed.
When the mixture in the saucepan has reached 112°C, slowly pour the hot liquid in a slow, steady stream into the mixer, still running at a very low speed. Add the melted gelatine, then increase the speed to medium and whisk for 7 minutes. The marshmallow mixture will begin to firm up. Then whisk on a high speed for 4 minutes.
Once the marshmallow mix has tripled in volume and drops slowly of the whisk in thick ribbons, pour it into the prepared tin and smooth the top with a spatula. Dust the top of the mallows with some of your prepared sugar / cornflour mix, and leave to set at room temperature for 6 hours (or, even better, overnight) before cutting.
Dust a work surface with a thick layer of confectioners mix. Carefully tip the set marshmallow slab out of the tin, using the corners of the cling film to give you some lift. Dip a sharp knife into hot water to heat it and trim the edges of the marshmallow slab neatly, then cut into 4.5cm squares.
Toss the cut mallows into the bowl of confectioners mix and fully coat. Put them in a sieve and gently shake of any excess coating. They are now ready to be eaten, or will keep in an airtight container at room temperature for up to 3 weeks.
To create your s’more: First chop your chocolate into large shards. Place a teaspoon of Baileys Original ganache onto a thin spiced ginger biscuit – smooch a toasted Baileys Original Irish cream marshmallow over the ganache before placing a shard of chocolate on top and sandwiching it with a final biscuit. To make your bonfire s’more go off with a bang! Top with caramelised firework hazelnuts.
TOFFEE APPLE TARTE TATIN
Toffee apple delights to share with loved ones this Bonfire Night…
Preparation time: 15 minutes
Cooking time: 20-25 minutes
1 pack 2 x 320g Jus-Rol puff pastry sheets
25g Country Life butter
25g Tate & Lyle sark muscovado sugar (selected stores)
1 tbsp Lyle’s Golden Syrup
2 Golden Delicious apples, cored and sliced
Zest of 1 lemon
Preheat the oven to 200°C, gas mark 6. Base line a 22cm round tin.
Lay 1 sheet of the puff pastry on a floured surface and cut out a circle the same size as the tin.
Melt the butter, sugar and syrup in a small saucepan and cook for 1-2 minutes. Pour into the base of the tin. Top with the apples, then sprinkle over the lemon zest.
Place the pastry circle on top, tucking the edges inside the tin. Bake for 20-25 minutes until golden. Cool slightly before inverting onto a serving plate.
PUFF PASTRY CATHERINE WHEELS
Kitchen treats inspired by the Catherine wheel…
Preparation time: 20 minutes + chilling
Cooking time: 15-20 minutes
125g plain flour
100g Country Life butter, chilled
1 red apple, grated
3-4 tbsp Nestlé Carnation Caramel
25g pecans, finely chopped
Preheat the oven to 200°C, gas mark 6. Grease 2 baking trays.
Place the flour and salt in a bowl, cut the butter into small cubes
and toss in the flour until coated. Using a round-bladed knife, stir in 80-100ml water to form a dough, keeping the butter cubes as whole as possible. Wrap in clingfilm and chill for 20 minutes.
Roll out on a floured surface to a rough 28 x 16cm rectangle. Fold the bottom third up to the centre, then fold the top section over, like an envelope. Chill for 20 minutes. Repeat the process 3 more times before finally rolling out to a 30 x 18cm rectangle.
Squeeze most of the juice from the grated apple. Spread the pastry with 2 tbsp caramel and scatter over the apple and pecans. Roll up from one long side and cut into 16 slices. Place the wheels on the trays and bake for 15-20 minutes until golden. Brush with the remaining caramel while still hot.
Spice up your supper this Bonfire Night with this autumn-inspired Firecracker Curry…
6 chicken thighs
1 large white onion
1 bulb of garlic
1 piece of ginger, about 6cm long
2 tins of tomatoes
2 teaspoons ground cumin
1 teaspoon ground coriander
1 teaspoon ground turmeric
2 teaspoons garam masala
1 teaspoon chilli powder (optional)
1 teaspoon sugar
Salt and pepper
2 packs microwave rice
1 pack ready-made poppadoms
First off you need to make your basic curry sauce. Finely chop your onion and start gently frying it in a large saucepan with some oil – do this for 20 minutes or so until the onion becomes nice and caramelised, adding a small amount of water if needed to stop it catching on the pan. Next, peel your ginger and roughly chop it into small chunks, and peel all the cloves of garlic in the bulb and chop them in half. Add the ginger and garlic to the onions, along with some finely sliced coriander stalks and a bit more water. Allow to simmer for five minutes.
Next, transfer all that to a blender along with the two tins of tomatoes. Whizz it all up, return to the saucepan, bring to a simmer and add the spices, along with a pinch of salt and pepper.
Now add the chicken. Take off the skin, trimming off any excess fat, and remove the bone as well if you like – although leaving them in will give you more flavour. Leave the lid on and simmer for an hour. If you fancy a vegetarian or vegan option, simply swap the chicken for the chopped vegetables of your choice.
Sprinkle with coriander leaves, and serve with rice, poppadoms and any other sauces or condiments you fancy.