Out & About Autumn 2021

A bonfire party with a H opefully families and groups will once again be able to enjoy Bonfire Night

Pumpkin Soup (It’s a great way of using up the pumpkins that have been hollowed out for Hallowe’en lanterns and you can freeze the soup until you are ready for it)

together in November and all the tasty and warming food that goes with it. As you wait in anticipation of the fireworks, dressed up warmly in coats and gloves, there’s nothing better than tucking into a burger or hot dog or a jacket potato filled with your favourite filling. Or maybe just a warmmug of soup will do the trick. And don’t forget to follow it up with Parkin Cake – the traditional cake eaten on Bonfire Night – a sticky concoction with a mix of oatmeal, ginger, treacle and syrup. So before you start handing around the sparklers, how about serving some of these tasty treats.

I ngredIents 2 tbsp olive oil

2 onions, finely chopped 1kg pumpkin or squash peeled, deseeded and chopped into chunks 700ml vegetable stock or chicken stock 150ml double cream

Parkin Cake I ngredIents 200g butter 1 large egg 4 tbsp milk 200g golden syrup 85g treacle 85g soft light brown sugar 100g medium oatmeal 250g self-raising flour 1 tbsp ground ginger Heat oven to 160C/140C

fan/ gas 3. Butter a deep 22cm square cake tin and line with baking parchment. M ethod Beat the egg and milk together with a fork. Gently melt the syrup, treacle, sugar and butter

Jacket Potato fillings Leave out bowls of different fillings so people can pick and choose. Start with the most basic – lashings of butter, melts in to the potato Have a plate of grated cheese to hand so people can pile

it on – mix cheddar and leicester to create orange and yellow cheesy flames A big bowl of baked beans never goes amiss Fry up some chopped up bacon and onions Prepare a vegetarian and/or meat chilli

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O&A AUTUMN 2021