Delicious Leftover Recipes to Make
Your Bonfire Night Go With a Bang

If you’ve partied at Halloween and you have friends and family over for a bonfire night feast after watching the fireworks, it likely means you’ve had a lot of food on the go. But it can also mean a lot of waste that can end up in your bin. It doesn’t have to. Here are some delicious recipes for warming comfort food that you can make from your leftovers so nothing goes to waste. Enjoy these on bonfire night itself or in the days after.

Toad in the Hole

This is the definition of a warming, homely meal. This recipe contains mustard for a bit of a kick.

This recipe serves 4

Ingredients:

120g plain flour

3 large eggs

275ml semi-skimmed milk

12 linked chipolatas or 1 large coiled Cumberland sausage

2tbsp sunflower oil

4 rosemary or thyme sprigs

mash and veg, to serve (optional)

1tbsp sunflower oil

2 large red onions, halved and thinly sliced

2tbsp plain flour

2tsp English mustard powder

1 chicken stock cube

2tbsp honey

2tbsp wholegrain mustard

How to make it:

Mix the flour, eggs and milk in a jug with ½tsp salt, then set it aside for 30 mins. Heat the oven to 220C/200C fan/gas 7.

Untwist the links between the sausages, but keep them connected. Squeeze the meat to fill in the gaps and make one long sausage. Form a loose coil with the sausage and put it in a large ovenproof frying pan. Drizzle with oil and brown in the oven for 12-15 mins.

Remove the pan from the oven and lift out the sausage. Pour the batter from the jug you set aside into the pan, then put the sausage back on top. Scatter the herbs over it and put it back in the oven for 25-30 minutes.

Next, heat the oil in a frying pan and cook the sliced onions until they start to caramelise. Stir in the flour and mustard powder and crumble in the stock cube. Slowly add 500ml of water until you get a smooth sauce, then add the honey and mustard and season as you like. Cook for five minutes and serve them alongside the sausage.

If you have leftover sausage meat, add some beans, pancetta, and tomato puree and make a simple casserole.

toad in the hole

Roasted Pumpkin soup

As the temperatures drop, everyone loves a warming soup. You can use your Halloween pumpkin leftovers for this recipe.

This recipe serves 4-6

Ingredients:

2 medium pumpkins

4 garlic cloves

1-2tbsp olive oil or coconut oil

2 red onions, finely chopped

1 orange, zest & juice

1 litre vegetable stock

Spoonful crème fraiche

Fresh thyme

Roasted pumpkin seeds to garnish

How to make it:

Remove the top of the pumpkin and cut it in half so you can remove the seeds. Scoop the seeds out and put them in a bowl. Cut the pumpkin into small chunks and place on a baking tray with the garlic cloves and a few sprigs of fresh thyme.

Drizzle with olive oil and a splash of balsamic vinegar. Season well with salt and pepper. Put it in the oven at 190°C/375°F/gas mark 5 for around 25 minutes, until it’s soft and golden.

Rinse the pumpkin seeds under cold water in a sieve. Boil them in water, then add 1tsp of salt, and cook for 10 minutes over a low-medium heat. Drain them and pat them dry with a tea towel. Put them on a baking tray and massage them with some extra virgin olive oil.

Season them with sea salt and cracked black pepper, and place them in the oven for around 10 minutes. Remove them from the oven, give them a shake then return them to the oven for 5 minutes until they’re golden.

Heat up 2tbsp of extra virgin olive oil or coconut oil in a large pan and sauté the red onion until soft.  Add the squeezed orange juice and zest to the onion, then add the stock, roasted pumpkin and garlic. Let the soup simmer for 10 minutes.

Serve with crème fraiche, fresh thyme leaves and the roasted pumpkin seeds.

If you have leftover pumpkin, why not try knocking up a tasty pumpkin pie?

roasted pumpkin

Pulled pork buns

Pulled pork melts in the mouth and is a popular choice at any time of the year.

This recipes serves 6

Ingredients:

2tsp olive oil

1.2kg boneless pork shoulder, rind removed

2tsp ground smoked paprika

1tsp fennel seeds

1tsp cumin seeds

2tbsp brown sugar

1½ cups (375ml) chicken stock

1 Granny Smith apple, cored and cut into matchsticks

1 baby fennel, shaved

4 red radishes, cut into matchsticks

¼ green cabbage, finely shredded

1 cup finely shredded mint leaves

1 cup (250ml) aioli

6 soft bread rolls, split

Salt to season

How to make it:

Preheat the oven to 200C. Remove any excess fat from the pork and discard it. Heat the oil in a large ovenproof casserole pan over a high heat. Add the pork and cook it for 3-4 minutes each side or until it’s browned. Remove it from the heat.

Mix the paprika, fennel, cumin and sugar in a small bowl. Season with salt and pepper. Sprinkle the mixture over the pork. Pour in some chicken stock and bake it uncovered for around 30 minutes.

Reduce the heat to 140C, then cover and bake it for 3 hours or until the pork is tender. Once you’ve removed it from the oven, set it aside for 15 minutes.

Mix the apple, fennel, radish, cabbage, mint and half of the aioli in a large bowl. Season with salt and pepper.

Use 2 forks to shred the pork, then spread the bread rolls with the rest of the aioli. Divide the pork between the bread rolls, top with coleslaw then serve them immediately.

If you have pork leftover, why not add some spice and melted cheese and make some enchiladas?

pulled pork

Garlic Potato Wedges

These are a perfect choice for a side dish and they’re very more-ish.

This recipe serves 8

Ingredients:

8 small russet potatoes, cut into wedges

¼ cup olive oil

4 cloves garlic, minced

¼tsp dried rosemary

½ cup grated parmesan cheese

Salt and black pepper, to taste

2tbsp chopped parsley, for garnish

Ketchup or other sauces, for serving, optional

How to make it:

Preheat the oven to 220C. Line two large baking trays with parchment paper and set them aside.

Put the potato wedges in a large bowl of water and leave them to soak for 30 minutes.

Mix the olive oil, garlic, and dried rosemary in a small bowl.

Drain the potatoes and pat them dry with a paper towel, put them back in the bowl and drizzle them with olive oil and the garlic mixture. Toss them until they are evenly coated.

Put the potato wedges on the baking trays and sprinkle them with ¼ cup of parmesan cheese. Season with salt and pepper.

Bake for around 35 minutes, and turn them over halfway through cooking. Cook until they are golden brown. Remove them from the oven and sprinkle them with the rest of the parmesan cheese. Add chopped parsley to garnish.

If you have any wedges or potatoes leftover, add some single cream, green onions and butter to make colcannon.

We hope we’ve given you some great ideas on how to reduce waste, save money, and enjoy some truly comforting autumn fare.

garlic potato wedges