Bonfire Night recipes

Flavour of the month

Hallowe'en and Bonfire Night are approaching, and the clocks are about to go back – just the time of year to tuck into some tasty comfort food. Try Donald Russell’s hearty recipe to warm you up when you come in from the cold.

Hosting a Bonfire Night supper? Riverford’s deliciously herby tabbouleh makes an ideal buffet dish – simply scoop onto flatbreads to eat.


Sausages with red wine, onions and sun-dried tomatoes

Serves 4

Sausages with red wine, onions and sun-dried tomatoes


  • 1/2 bottle red wine
  • 10g dried mushrooms (eg ceps)
  • 2 tsp olive oil
  • 12 pork sausages
  • 4 large onions, thickly sliced
  • Zest of 1 orange – cut into strips, and dried if possible
  • 500ml vegetable stock
  • 6 small tomatoes, quartered
  • 2 tbsp sun-dried tomato paste


Pour the red wine into a pan, bring to the boil, and simmer until reduced by half. Meanwhile, soak the mushrooms in a cupful of boiling water for at least 10 minutes, then drain and discard any grit.

Heat the olive oil in a hob-safe casserole dish and brown the sausages. When nicely coloured, remove and cook the onions in the same pan until softened and golden.

Add the rest of the ingredients to the pan, apart from the sun-dried tomato paste, turn down the heat, and simmer for around 20 to 25 minutes.

If you prefer a thicker gravy, remove the sausages at this stage and allow the juices to reduce over a high heat. Return the sausages to the pot and stir in the sun-dried tomato paste, seasoning to taste for salt and pepper.

Serve with lots of creamy mash.

Member savings

Save up to £4.10 on pork sausages, with Donald Russell


Roasted romanesco tabbouleh with almonds and pistachios

Serves 4

Halfway between broccoli and cauliflower, romanesco has a deliciously sweet, mild, nutty taste.

Roasted romanesco tabbouleh with almonds and pistachios


  • 2 small or 1 very large romanesco
  • 200g bulgar wheat
  • Finely grated zest and juice of 1 lemon
  • Good olive oil
  • 100g flaked almonds
  • 100g shelled pistachios
  • Large bunch fresh parsley, leaves finely chopped
  • Large bunch mint, leaves finely chopped
  • Pomegranate seeds (optional)


Put the bulgar in a heatproof bowl, and pour over at least twice the volume of boiling water. Leave to stand.

Cut the romanesco into roughly equal-sized florets (not too large, or they will burn before they cook). Toss in just enough oil to coat, and season. Roast at 190°C for 15 minutes, turning once, until just starting to crisp at the edges.

Put the almonds and then the pistachios in a dry frying pan – you’ll probably need to do this in batches. Dry fry, stirring now and then, until golden, then roughly chop.

Check the bulgar is cooked, draining off any excess liquid. Toss in a bowl with the romanesco, nuts, herbs and lemon zest. Season, and add lemon juice and olive oil to taste.

Transfer to a serving bowl and scatter with pomegranate seeds, if using.

Member savings

Place a regular order with Riverford Organics and receive
a free Riverford Farm cookbook, worth £16.99.

Full details

(22 November 2013)


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