Remember; remember…your weight loss goals this Bonfire night with this foolproof guide! We have collected a selection of recipes to create an entire Bonfire night inspired meal, with your health worries in mind. Each seasonal treat embodies this Winter holiday perfectly and will leave you and your family feeling lovely and warm inside…
Spiced parsnip soup with coriander and chilli pesto
There aren’t many things more comforting than a warming mug of creamy soup, and this spiced parsnip and pesto delight will not let you down.
Serves 6
Prep time: 7 mins
Cook time: 28 mins
Ingredients
For the soup
- 1 tbsp olive oil
- 1 onion, finely chopped
- 1 celery stick, finely chopped
- 2 garlic cloves, finely chopped
- 1 tbsp ground coriander
- 2 tsp ground cumin
- 1kg parsnips, chopped
- 1.5ltr hot chicken stock
- 3 tbsp soured cream
For the pesto
- 1 red chilli or dried chipotle chilli
- 50g fresh coriander, leaves picked
- 15g Parmesan, grated
- 4 tbsp pumpkin seeds, lightly toasted
- 4 tbsp extra-virgin olive oil
- Heat the olive oil in a large pan over a medium heat. Add the onion, celery and a little seasoning, and cook for 3-5 minutes, or until softened. Add the garlic and ground spices and cook for 2-3 minutes more.
- Add the parsnips and stock, bring to the boil, and then simmer for 15-20 minutes, or until the parsnips are tender.
- Meanwhile, make the pesto. Soak the chipotle chilli (if using) in a little just-boiled water for 15 minutes or until softened, drain and then roughly chop.
- Put the chilli (or dried chipotle chilli) in a small blender with the coriander leaves, Parmesan and 2 tbsp of the pumpkin seeds and pulse a few times to combine.
- Add the extra-virgin olive oil, season, and whiz until coarsely mixed. Add a little more oil, if necessary, until the desired consistency is reached.
- Remove the soup from the heat and whiz with a stick blender until smooth (if it’s too thick, add a little more stock).
- Stir in the soured cream. Divide the soup between 6 bowls and add a drizzle of the pesto.
- Serve with the remaining pumpkin seeds
Smoky baked beans with jacket potatoes
A twist on a classic jacket, this gorgeous Bonfire Night recipe involves infusing haricot beans with paprika, cumin, mustard and sticky black treacle for added sweetness and a healthier alternative. This comforting dish is sure to keep you warm round the campfire and is ideal for a Bonfire Night party!
Serves 6
Prep time: 25 mins
Cook time: 65 mins
Ingredients
· 6 baking potatoes
· 1 tbsp olive oil
· 1 x 180g pack smoked bacon lardoons
· 1 onion, finely chopped
· 2 garlic cloves, finely chopped
· 1-2 tsp hot paprika
· 1 tsp ground cumin
· 2 tsp English mustard powder
· 2 tbsp tomato puree
· 2 tbsp dark soft brown sugar
· 1 tbsp black treacle
· 75g ketchup
· 2 x 400g tins haricot beans in water
· 175g thickly sloiced ham, shredded
· 25g salt butter
· Small bunch parsley, finely chopped
· Natural yoghurt, to serve
- Preheat the oven to gas 4, 180°C, fan 160°C.
- Score a cross in each potato, put on a baking tray and bake for 1 1/4 hours, or until cooked through with crisp skin. Alternatively, individually wrap the potatoes in foil and barbecue for around 1 hour (the coals should be white-hot with no trace of flame).
- Meanwhile, heat the oil in a large flameproof casserole or deep ovenproof pan over a medium heat. Add the lardons and fry for 2 minutes or until starting to crisp. Remove and set aside. Add the onion and cook for 5 minutes, or until softened.
- Add the garlic, spices and mustard powder. Cook for 2-3 minutes, then stir in the tomato purée, sugar, treacle and ketchup.
- Tip in the beans, then half-fill one of the tins with water and pour into the pan.
- Add the reserved lardons and season well. Bring to a simmer, then cover and bake for 30 minutes, alongside the potatoes.
- Remove the casserole or pan from the oven and stir through the ham, adding a splash of water if the mixture looks a little dry. Return to the oven for a further 30 minutes.
- Remove the potatoes from the oven or barbecue and divide between 6 plates. Carefully squeeze at the base to open them up and top with a little butter. Scatter the parsley over the bean mixture and ladle into each potato.
- To serve, add a dollop of yogurt and season with freshly ground black pepper
Toffee Apple Granola Pots
Instead of loading up on the traditional sugar loaded treats while watching the fireworks, why not give Toffee Apple Granola Pot’s a try. Create this treat in advance and use a jam jar to carry in your bag without leaking. Why not surprise your guests and make them for everyone – they won’t be disappointed!
Serves 5
Prep time: 20 mins
Cook time: 10 mins
Ingredients
· 6 red apples
· 3 tbsp Granola
· 500g fat-free yoghurt
· Ground cinnamon
· Ground allspice (optional)
- Firstly start by cooking your apples (Tip use normal eating apples instead of cooking apples and you will not have to add any sweeteners.)
- Cut them into half and halves again keeping the skin on and add to a pan with 1 table spoon of cold water and the lid then allow cooking on a low heat for 15-20 mins until soft.
- Remove from the heat and add the cinnamon you can mash the apples if you prefer a smoother texture.
- Once the apple sauce has cooled you can build your pot:
- To the base of the jar add:
2 table spoons of apples sauce.
3 table spoons of Total yoghurt.
And lastly 3 table spoons of protein granola!
Gunpowder Plot Punch
This punch will be sure to keep you warm when you’re out in the cold and is so simple to make!
Serves 4
Prep time: 15 mins
Cook time: 10 mins
Ingredients
- 1.5 litres ginger ale/ginger beer
- 750ml orange juice
- 1 large lemon, juice and zest
- 2 oranges, juice and zest
- 4 cinnamon sticks
- ¼ tsp grated nutmeg
- 12 cloves
- 5 star anise
- 2.5cm fresh ginger, grated
- In a large pan gently heat the ginger ale and orange juice.
- Add all the other ingredients.
- Bring to the boil, remove from the heat and leave for a few minutes to allow the flavours to infuse. Serve.