Bonfire Night Recipes: Easy Comfort Food to Warm You by the Fire

Friends with Sparklers

The Glow of Bonfire Night: A Feast by the Fire

As the nights draw in and the scent of woodsmoke lingers in the air, there’s something wonderfully nostalgic about Bonfire Night. That unmistakable crackle of logs, the fizz and pop of fireworks across the loch and the rosy faces gathered around the flames, all reminders that November has arrived in full, golden splendour.

I love how this celebration bridges the gap between autumn’s bounty and winter’s hush. It’s a night for simple pleasures, warm mittens, woolly hats, and food that feels like a hug.

Long before the fireworks, communities gathered around fires for warmth, light, and storytelling and I like to think we’re still doing the same, even if the sparks now come from sparklers rather than kindling. In our house, the evening usually starts outdoors by the bonfire, but always ends with plates of something hearty, smoky, and a little bit indulgent, food that tastes best eaten with cold fingers and flushed cheeks.

So this year, I’ve put together two recipes to bring a little extra glow to your evening. Both are easy to prepare ahead and perfect for sharing around the fire, with a mug of something warming in hand.

Smoked Sausage & Caramelised Onion Rolls with Apple Mustard Relish

These are no ordinary sausage rolls — the smoked sausage adds depth, while the slow-cooked onions and apple mustard bring a beautiful sweet-sharp contrast. Delicious eaten warm from the oven or wrapped in greaseproof for the bonfire.

Makes: 12 large rolls

Prep time: 25 minutes

Cook time: 35 minutes

Ingredients

• 2 tbsp olive oil

• 2 large onions, finely sliced

• 1 tbsp soft brown sugar

• 1 tsp thyme leaves

• 2 crisp eating apples, peeled and grated

• 1 tbsp wholegrain mustard

• 400g good-quality smoked sausage or Cumberland sausage, skin removed

• 375g ready-rolled puff pastry

• 1 egg, beaten

• Sea salt & cracked black pepper

Method

1. Heat the oil in a frying pan, add the onions, and cook gently for 10–12 minutes until soft and golden. Add the brown sugar and thyme and cook for a further 5 minutes.

2. Stir in the grated apple and mustard, season lightly, and set aside to cool.

3. Preheat the oven to 200°C (fan 180°C) / gas 6.

4. Roll out the pastry on a lightly floured surface and cut into two long rectangles. Spread a layer of the onion mixture down the centre of each, then top with the sausage meat.

5. Fold the pastry over to enclose, seal with egg wash, and cut into generous lengths.

6. Place on a parchment-lined baking tray, brush with egg, and sprinkle with a little sea salt.

7. Bake for 25–30 minutes until puffed and golden.

To serve: Perfect with mugs of mulled cider or hot spiced apple juice. If you’re heading outdoors, wrap them in parchment and tie with twine for rustic charm.

Bonfire Toffee Traybake with Smoked Salt Caramel

Bonfire toffee is a tradition I’ll never let go of — its dark, smoky sweetness captures the night perfectly. This traybake version keeps that spirit alive with treacle, ginger, and a drizzle

of smoked salt caramel.

Makes: 16 squares

Toffee Traybake with Cinder Toffee

Prep time: 20 minutes

Cook time: 40 minutes

Ingredients

For the cake:

• 200g butter, softened

• 100g dark muscovado sugar

• 100g black treacle

• 2 tbsp golden syrup

• 3 large eggs

• 200g self-raising flour

• 1 tsp baking powder

• 2 tsp ground ginger

• ½ tsp ground cinnamon

• Pinch of salt

For the smoked salt caramel:

• 100g caster sugar

• 50g butter

• 75ml double cream

• ½ tsp smoked sea salt (or use regular salt if preferred)

Method

1. Preheat the oven to 180°C (fan 160°C) / gas 4. Line a 20cm square tin with parchment.

2. In a saucepan, gently melt the butter, sugar, treacle, and syrup together until smooth. Leave to cool slightly.

3. Whisk in the eggs, then sift in the flour, baking powder, spices, and salt. Stir until smooth and glossy.

4. Pour into the prepared tin and bake for 35–40 minutes, until risen and springy to the touch. Cool in the tin.

5. For the caramel, heat the sugar in a heavy-based pan until it melts and turns amber. Add the butter, then carefully pour in the cream (it will bubble up). Stir until smooth and glossy, then add the smoked salt.

6. Drizzle over the cooled cake and cut into squares.

To serve: Perfect eaten warm by the fire, with the faint scent of smoke in the air and a sparkler or two lighting up the night.

A Little Reflection

Bonfire Night might have complex origins — a tangle of history, politics, and folklore — but at heart, it’s a night about community and light in the darkness. A reminder that even in the chill of early winter, warmth is something we can create together — with fires, food, and shared moments.

If you make either of these recipes, tag @megsscottishkitchen on Instagram or share them on Pinterest so I can see your Bonfire bakes!

And if you’re craving more seasonal warmth, my book “My Kitchen Feasts” is filled with comforting, make-ahead recipes to carry you right through the colder months.