Nigel Slater’s sausages, shallots and grapes recipe

The Guardian - Nov 04, 06:00 GMT

Warming, sticky recipes make Bonfire Night a crackerTomorrow’s night sky will be awash with neon green peonies and sapphire crowns, silver fountains and their accompanying screeches and bangs

Warming, sticky recipes make Bonfire Night a cracker

Tomorrow’s night sky will be awash with neon green peonies and sapphire crowns, silver fountains and their accompanying screeches and bangs. No tree will be safe from the pastel sparks of a roman candle. All too noisy for this guy. Just give me the glowing embers of the bonfire, something good in a glass, and, of course, the food.

I rather like Bonfire Night food – filling, cheap and good-natured. I’m not sure cooking any of it on the bonfire really works. Baked potatoes explode, sausages scorch and everything else is covered in minute flakes of grey ash. Better, I think, to bring a little feast from a toasty kitchen into the cold night air; a tray of simple, hot and sticky fare for people to eat with one eye looking hopefully at the night sky, scared to miss a single, ridiculously expensive fizz or pop.

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