Bonfire Night: Sparks, Stories & Sizzling Suppers
As the crisp air settles in and the last golden leaves cling to the trees, November brings one of my favourite nights of the year, Bonfire Night. There’s something magical about the glow of flames against a black sky, the fizz and crackle of fireworks, and that unmistakable scent of wood smoke and toffee apples.
Growing up here in the Ribble Valley, Bonfire Night was a big occasion. Local farms would gather their neighbours for roaring fires built from old pallets, jacket potatoes buried in the embers, and sticky parkin wrapped in greaseproof paper. Kids would run around with sparklers while the grown-ups kept warm with mugs of something mulled or a nip of sloe gin.
Of course, the tradition marks the foiled Gunpowder Plot of 1605, when Guy Fawkes tried to blow up Parliament. Ever since, we Brits have been gathering on the 5th of November to “remember, remember” with fireworks, bonfires, and sometimes a homemade Guy propped on top of the pyre.
If you’re looking for a local celebration this year, don’t miss the Clitheroe Castle Bonfire & Fireworks Display! It’s always a spectacular evening with food stalls, a roaring fire, and fireworks that light up the castle grounds. A brilliant family-friendly event and a great way to feel part of the community.
Bonfire Night Comforts
Food is always at the heart of any celebration in my book, and Bonfire Night is no exception. From treacle toffee and cinder toffee to spiced soups and sausages on sticks, there’s a lovely rustic comfort to it all. I like to have a big pot of something bubbling away indoors for when the noses get cold and the toes start to tingle.
This year, I’m making something a little fiery to warm everyone up after the fireworks…
Aud’s Kitchen: Pork & Chorizo Meatballs
These meatballs are a combination of pork, beef, and chorizo, served with a rich tomato sauce. I love cooking with herbs, both fresh and dried, and I can’t think of many savoury dishes that I would make without them – this recipe is no exception. Use fresh ingredients if possible, but dried ones work too if that is what is available.
I came across this recipe while browsing through Country Living magazine; it caught my eye, but I have experimented with and adapted it to create a beautifully rich winter dish. A food processor makes this dish quicker.
These meatballs are rich, warming, and just the thing for a chilly November evening. With smoky paprika and a little heat from the chorizo, they pair beautifully with buttery mash or crusty bread. Pop the recipe on the stove before you head out to watch the fireworks, and let the flavours mingle while you’re out. Download Recipe here.
Supporting Local this Season
As we head deeper into autumn, I’ll be sharing some of my favourite festive finds from British makers, perfect for early Christmas gifts or cosy nights in. Pop into the shop for a browse, a chat, or just to warm up!
Whatever your Bonfire Night plans, I hope they’re filled with joy, sparkle, and a little bit of that Ribble Valley magic.
Auds
References: For the full historical context of the night, how the Gunpowder Plot of 1605 led to the celebrations, check out this piece from English Heritage: “The Real Story of Bonfire Night”
For more info into the article from Britannica Inc. is good: “Guy Fawkes Day | History, Rhyme, & Facts”
If you’d like a list of the classic foods, rituals and fun facts around the night (and a good read for families), check out this piece from the British Council: “Bonfire Night – LearnEnglish Teens”
