Whizz up bonfire treats

Here are a few warming and comforting recipes to get you cracking with a colourful edible display for your hungry guests.

Spicy Potato Wedges with Mushrooms (serves 2)
Calories: 475 Fat: 25g
Cooking: 50 mins

Ingredients
450g potatoes, scrubbed then cut into wedges
2tbsp olive oil
1tsp paprika pepper
2tsp ground cumin
1tsp ground coriander
1tsp ground turmeric
250g brown/chestnut mushrooms, halved
125g pack baby corn
2 small leeks
75g Red Leicester Cheese, grated

Method
Cook potatoes in boiling water for a minute, then drain well.
Heat oil in a roasting tin and fry the spices for 30 seconds.
Add potatoes and stir well to coat.
Cook in the oven 200º C/400º F, Gas no 6 for 25 minutes, stirring once half way through cooking.
Stir in the mushrooms, corn and leeks and cook for a further 20 minutes.
Stir, sprinkle cheese over the top and cook for a further 5 minutes.


Nutty, Cinnamon Toffee Apples
Courtesy of Waitrose

Ingredients
6 Small apples
300g Soft, light brown sugar
2 Cinnamon sticks
2tsp White wine vinegar
30g Unsalted butter
2tbsp Golden syrup
50g Flaked almonds

Method
Make sure your apples – or pears – are thoroughly scrubbed, and line a baking sheet with oiled foil.
Put the sugar in a heavy-based pan with 100ml cold water and the cinnamon sticks; heat gently to dissolve the sugar.
When dissolved, bring the liquid to the boil and add the vinegar, butter and golden syrup.
Boil for 15–20 minutes to the soft-crack stage (138°C on a sugar thermometer), which is when a little caramel dropped into cold water separates into strands that then harden.
Toast the nuts in a dry pan or in the oven until golden.
When it is ready, remove the cinnamon, stir in the nuts and take off the heat.
Dip each apple to coat.
If the caramel becomes too hard, return to a gentle heat to melt.
Leave to set on the baking sheet.