I think Bonfire Night on November 5 is a special occasion for everyone, whether you go out to your local firework display, set your own off in the garden, watch from home or shut the curtains and get cosy at home with the dog, says Jamie Scott of The Newport.
For me, I like seeing everyone together – family, friends or communities.
My wife especially loves getting everyone rallied up, dressed for winter, sparklers at the ready for the kids (she tells me!) and then piling back home for wholesome food to warm everyone up. At this time of year our produce completely changes too, matching in with the colours of autumnal leaves. Wines change too, to match those meatier, warm and indulgent dishes.
We find these elements make the transition to darker nights and wintry days a little easier.
Here at The Newport, we’re always working ahead for the next season, pickling and preserving the best of the current season to be utilised next spring.
A favourite of ours for a quick family dinner is stuffed cheese stuffed jacket potatoes – quick, easy and a hit with everyone. Heat the oven to 200C (gas 6). Prick 4 medium/large potatoes all over with a fork and season with oil, salt and pepper. Bake on a flat baking tray for 1-1.1/4 hours until crispy on the outside and soft in the middle when prodded with a skewer. Heat 1tbsp of oil in a frying pan and add in 1 red onion, finely sliced. Cook on a low heat until golden and caramelised, remove from the pan.
Fry eight slices of chopped steaky bacon until crispy, drain fats and add onion back in. Halve each potato lengthways, scoop out the potato into a bowl leaving the skin with a thin layer to hold its shape. Fold gently 50g butter, 2 tbsp double cream, 400g soft cheese (gruyere, raclette and reblochon are all great cheeses to use). Use three quarters of the cheese cheese, a handful of chopped chives, the bacon and onion and season. Spoon back into the potato skins and top with remaining cheese. Place on a baking sheet back in the oven for 10-15mins until the cheese and melted and golden. Sprinkle with remaining chives and serve with a crispy salad on the side.
Chef’s tip
Apples are at their peak just now but make sure you have the right ones for the right job. Granny Smith: use for salads with cheese or even on sandwiches. Braeburn: amazing for roasting and lovely baked in pies or with pork. Pink Lady: lovely caramelised in a tarte tatin and also the best for eating raw. Empire: perfect for baking, sauces and purees as they are very soft and sweet.
