Bonfire Night Feast: Full Menu 12 Recipes & Timeline

Bonfire Night Pulled Pork Sliders (UK) Main

Bonfire Night Feast classic: succulent pork shoulder cooked low-and-slow until probe-tender, then piled into soft rolls with crunchy apple slaw. Plan with the Cook Planner and confirm safe temps with our Probe Guide.

Ingredients (serves 10–12)

• 3.5–4.5 kg boneless pork shoulder (skin removed)
• 2 tbsp fine salt, 1 tbsp black pepper, 3 tbsp light brown sugar
• 1 tbsp paprika, 1 tsp garlic granules, 1 tsp onion granules
• 150 ml apple juice (spritz/foil) • Soft rolls 12–16 • Apple Slaw

Method

1. Rub and dry-brine 4–12 h.
2. Smoke at 110–120°C to ~73–75°C internal (bark set).
3. Wrap with a splash of apple juice; cook to probe-tender 94–98°C.
4. Rest 1–2 h; shred; balance with cider vinegar; serve with slaw.

Safety: hold hot above 63°C; reheat leftovers to steaming hot.

~420 kcal per slider (120 g pork + bun)

Bonfire Night Sticky Chicken Legs (GF) Main

Easy, glove-friendly favourite for a Bonfire Night Feast. Cook to 74°C, glaze late to avoid burning, and finish hot for crisp skin.

Ingredients (8–10)

• 16–20 chicken legs • 2 tsp salt • 1 tsp pepper • 1 tsp garlic granules • 1 tsp paprika
• Glaze: 120 ml GF BBQ sauce + 2 tbsp honey + 1 tbsp cider vinegar

Method

1. Air-dry 30–60 mins for crisper skin.
2. Cook at 120–150°C to 68–70°C internal.
3. Glaze and finish 180–200°C to 74°C.

~230 kcal per leg

Bonfire Night Spare Ribs (Electric 3-2-1-ish) Main

Adapted for electrics: colour and bark first, tenderise wrapped, then glaze to set. Slice singles for easy eating at your Bonfire Night Feast.

Ingredients (2 racks)

• 2 racks spare ribs (membrane off) • 4 tsp salt • 2 tsp pepper • 2 tbsp brown sugar • 2 tsp paprika
• Wrap: 2 tbsp butter • 2 tbsp honey • splash apple juice • Glaze: 150 ml BBQ sauce

Method

1. Smoke 120°C ~3 h (good colour, 5–8 mm bone exposure).
2. Wrap with butter/honey/juice 1.5–2 h (tender, not mushy).
3. Unwrap, glaze 20–30 mins; rest 10 mins; slice.

Safety: done when tender between bones and juices run clear.

Smoky Mushroom & Halloumi Flatbreads Veg

Smoky mushrooms + squeaky halloumi with garlic yoghurt. A great vegetarian anchor for any Bonfire Night Feast.

Ingredients (8–10)

• 12 large flat mushrooms • 3 × 225 g halloumi • 8–10 flatbreads
• Marinade: 3 tbsp olive oil • 1 tbsp soy (GF if needed) • 1 tsp smoked paprika • 1 tsp garlic granules
• Garlic yoghurt: 250 g Greek yoghurt • 1 garlic clove • salt • lemon

Method

1. Marinate mushrooms 15 mins; mix yoghurt.
2. Grill mushrooms 6–8 mins; halloumi 1–2 mins/side.
3. Warm flatbreads; assemble; finish with chilli oil.

Bonfire Jacket Potatoes Side

Par-bake earlier; finish unwrapped to get shatter-crisp skins just before serving the Bonfire Night Feast.

Ingredients (12)

• 12 baking potatoes • 2 tbsp oil • 2 tsp coarse salt

Method

1. Bake 200°C for 60–70 mins until just tender; wrap to hold.
2. Finish unwrapped 220°C for 10–15 mins to crisp.

Apple Slaw (Light Mustard) Side

Fresh crunch to balance rich mains in your Bonfire Night Feast.

Ingredients

• 1 white cabbage (finely shredded) • 2 apples (match-sticked) • 1 small red onion
• 120 ml mayo • 2 tbsp cider vinegar • 1 tsp Dijon (GF) • 1 tsp sugar • salt & pepper

Method

1. Whisk dressing; toss with veg; season; chill 30–60 mins.

Sweetcorn with Chilli-Lime Butter Side

Quick, crowd-pleasing side that holds well in a warm dish for a bustling Bonfire Night Feast.

Ingredients (8)

• 8 corn cobs (or 16 minis) • 60 g butter (soft) • 1 tsp chilli flakes • 1 lime (zest & juice) • salt

Method

1. Cook corn 8–10 mins; toss with butter, chilli, lime; season.

Tray Leeks & Carrots Side

Roast until sweet and caramelised; reheat to finish as guests arrive for the Bonfire Night Feast.

Ingredients

• 3 large leeks • 6 carrots • 3 tbsp olive oil • 1 tsp salt • pepper

Method

1. Roast 200°C for 25–30 mins to near-tender.
2. Finish 220°C for 10 mins (add 1 tsp honey + 1 tsp mustard if using).

Mug Soup (Tomato or Pumpkin) Side

Hand-warming mugs keep spirits up during the Bonfire Night Feast. Hold on Low in a slow cooker.

Ingredients (10–12)

• Tomato: 2 tbsp oil • 2 onions • 2 carrots • 2 celery • 3 × 400 g tomatoes • 800 ml stock
• Pumpkin: 2 tbsp oil • 2 onions • 1.2 kg pumpkin/squash • 1 litre stock

Method

1. Soften veg in oil; add tomatoes/pumpkin + stock; simmer 20–30 mins.
2. Blend smooth, season, and keep hot.

Baked Apples (Brown Sugar, Butter & Cinnamon) Sweet

Classic Bonfire Night sweet that bakes while the fireworks go. A cosy end to your Bonfire Night Feast.

Ingredients (8)

• 8 dessert apples • 60 g brown sugar • 40 g butter • 1 tsp cinnamon • (opt) raisins/nuts • custard

Method

1. Core (leave base intact); stuff with butter/sugar/cinnamon (+ raisins/nuts).
2. Bake 180°C for 25–35 mins until tender; serve with custard.

Parkin — Sticky Oat Ginger Cake (UK) Sweet

The traditional Bonfire Night bake; tastes even better the next day—perfect for a planned Bonfire Night Feast.

Ingredients (12)

• 200 g self-raising flour • 200 g oatmeal/fine oats
• 2 tsp ginger • 1 tsp mixed spice • 200 g dark brown sugar
• 200 g black treacle (or 150 g treacle + 50 g golden syrup) • 200 g butter
• 2 eggs • 4 tbsp milk

Method

1. Line a 20×30 cm tin; heat oven to 160°C.
2. Melt butter + sugar + treacle (don’t boil); mix into dry; add eggs/milk.
3. Bake 45–55 mins; cool and rest overnight.

Hot Chocolate Bar (Base Recipe) Drink

Rich base kept warm on Low; set out toppings. The sweetest station at any Bonfire Night Feast.

Ingredients (12)

• 200 g cocoa • 200 g sugar • 2 litres milk • 1 tsp vanilla • pinch salt

Method

1. Whisk cocoa + sugar with a little warm milk; add rest with vanilla/salt.
2. Heat gently, whisk smooth; keep warm.

Warm Mulled Apple Juice (Alcohol-Free) Drink

Family-friendly spiced cider vibes—keep hot in airpots for your Bonfire Night Feast.

Ingredients (12)

• 3 litres cloudy apple juice • 2 cinnamon sticks • 6 cloves • 4 allspice • 1 orange • thumb ginger • 2–3 tbsp brown sugar

Method

1. Warm 20 mins (don’t boil); sweeten; strain for easy pouring.