Bonfire Feasts!

Although the fireworks are obviously one of the key elements to a memorable Bonfire night, here at Frugi HQ as always it’s about the food. We could say ‘it’s the transition from the summer salads to warm comforting treats that get us really excited’, but it’s essentially just that we LOVE eating, and from sweet to savoury bonfire night has something to suit everyone’s taste buds!

So, helpful and selfless as ever, we’ve been have been scouring the World Wide Web to find some explosively mouth-watering recipes to share with you. Here are a few of our favourites:

Classic Toad in the Hole! – By Antony Worrall Thompson on


  • 115g/4oz plain flour
  • large pinch of salt
  • freshly ground black pepper
  • 4 large free-range eggs
  • 300ml/½ pint milk
  • 2 tbsp/30g fresh thyme leaves
  • 8 good quality pork, beef or vegetarian sausages
  • 2 tbsp/30g Dijon mustard
  • 2 tbsp/30g of beef dripping or white vegetable fat for vegetarians
  • knob of butter, to serve

Preparation method

  1. To make the batter, sift the flour into a large bowl. Add the salt and pepper.
  2. Make a well in the centre of the flour and crack in the eggs. Using a wooden spoon gradually beat the eggs into the flour then slowly beat in the milk until the batter is the consistency of double cream.
  3. Strain and push any remaining lumps through a sieve. Stir in the thyme. Cover and leave to stand for 30 minutes, or ideally 3-4 hours.
  4. Preheat the oven to 200C/400F/Gas 6.
  5. Heat a large non-stick pan and cook the sausages over a medium heat until golden-brown all over. (If you do not have a non-stick pan add a little oil.) Turn off the heat and brush the sausages with the mustard. Set aside.
  6. Place the dripping or white vegetable fat into an ovenproof dish and heat in the oven for five minutes or until the dripping is hot and hazy.
  7. Add the sausages to the hot dish and pour in the batter. Immediately return the dish to the oven and cook for 35-40 minutes until well-risen and golden-brown.
  8. Serve seasoned with black pepper and a large knob of butter.


Catherine Wheels – By Lisa at


  • 2 packets of pizza base mix
  • Tomato puree
  • Mixed herbs
  • Toppings of your choice
  • Grated cheese

Preparation method

  1. Make up the pizza base mix (or use half a small packet of bread mix) to make a firm dough which is not sticky, or make a bread dough using around 250g of flour.
  2. Knead and leave to rise for around 30-60 minutes.
  3. Roll out onto a floured board until you have a rectangle of around 20cm by 30cm.
  4. Spread 2-3 tbsp of tomato puree over the dough (but leaving the top and bottom 2cm free of toppings)
  5. Sprinkle with mixed herbs and add toppings of your choice (chopped mushrooms, onion, peppers, ham, salami, sweetcorn etc.) and then top with grated cheese.
  6. Roll the pizza up tightly (longways), to make a sort of pizza Swiss roll!
  7. Stick the outside edge down with a little water if needed.
  8. Cut with a sharp knife into 2cm slices and place on a greased baking tray, leaving a 1-2cm gap between each one.
  9. Leave to rise for a further 10 minutes.
  10. Cook at 200 C/Gas 6 for around 10-15 mins, or until they are lightly browned.

These can be eaten hot or cold, perfect for when you just can’t wait to eat them or as a snack later around the bonfire!


Of course this post would not be complete without something to satisfy those sweet tooth’s out there, a simple classic;

Toffee Apples – By Jonar from


Makes: 15 toffee apples

  • 15 apples
  • 400g caster sugar
  • 350g golden syrup
  • 350ml water
  • 8 drops red food colouring (optional)
  • lollipop sticks


  • Lightly grease a few baking trays. Insert lollipop sticks into the whole, stemmed apples.
  • In a medium saucepan over medium-high heat, combine sugar, golden syrup and water. Heat to 149 to 154 degrees C or until a small amount of syrup dropped into cold water forms hard, brittle threads. Remove from heat and stir in food colouring.
  • Holding the apple by its stick, dip in syrup and remove and turn to coat evenly. Place on prepared trays to harden.

Have you got your own Bonfire night taste treats all lined up ready to compete for the WOWs against the fireworks? We would love to hear from you and as always pictures to drool over are always welcome, as long as you tell us how to recreate them!

Enjoy your evening

Team Frugi x

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