Bonfire Night

Nibbles

Chestnuts roasting on an open fire is a sure sign of autumn, but this wonderful seasonal ingredient can be used for more than just finger food. Roast, then blend with red wine to a smooth purée for an excellent pâté with a kick; alternatively, use in a recipe for moreish chestnut, leek and mushroom tartlets.

Pumpkins are also in abundance during this time, which makes for some fantastic dishes. But don't toss away the seeds - they can be roasted (in the oven or in a pan set over an open fire) and seasoned for a quick hot snack. You can also make sweet potato wedges; our recipe can be modified to cook on the fire (instead of the barbecue) for a truly warming nibble.

• Nutty toffee apples
• Chestnut and red wine pâté by The Vegetarian Society
• Chestnut, leek and mushroom tartlets by The Vegetarian Society
• Roast pumpkin seeds by Antony Worrall Thompson from Saturday Kitchen
• Barbecued sweet potatoes by Neneh Cherry and Andi Oliver from Neneh and Andi: Dish It Up

Hot drinks and soups

There is nothing quite like sipping something hot and soothing while standing outside during a damp British evening watching the fireworks explode and fizzle in the night sky. Try giving soups extra oomph with a kick of cider, or add pungent garlic and warming ginger.

For those who prefer a sweeter treat, autumn fruits in mulled wine or a spicy cider, rum and cinnamon punch offer the perfect antidote to the night chill. And what is Bonfire Night without our Gunpowder Plot punch - a zesty combination of warming spices, ginger ale and orange/lemon juice?

• Apple, cider and onion soup by David Myers and Simon King from The Hairy Bakers
• Roasted pumpkin and garlic soup with parmesan croutons and parsley oil by Peter Bayless
• Apple and ginger soup by the Burrastow House Hotel
• Cider, rum and cinnamon punch by Michael Moore from Saturday Kitchen
• Autumn fruits in mulled wine by Mark Hix from Veg Talk
• Gunpowder Plot punch by James Martin from Housecall

Main courses

Bring out those wide-necked vacuum flasks and fill them up with these hot, boisterous mains - stews and meatballs work particularly well to absorb the chill, and can be eaten straight out of the container with spoons or forks. Alternatively, eat your meal indoors before venturing out and keep your stomach warm with pot-roasted pheasant with a boozy sauce of cider and calvados.

The game season offers plenty of hearty dinner options, where slow-cooking or roasting brings out the best of their meaty flavours - combine boar with rich chestnuts and chorizo for a dish that will really hit the spot. Vegetarians can opt for more mellow but equally satisfying flavours with Pumpkin ravioli in creamy sage butter, or more complex fare with a Kohlrabi and cavolo nero stew with sweet potato miso mash.

• Wild boar stew with wild mushrooms, chestnuts and chorizo by Rick Stein from Rick Stein's Mediterranean Escapes
• Venison meatballs by Simon Rimmer from Something for the Weekend
• Pot roasted pheasant with cider and calvados by Antony Worrall Thompson from Food and Drink
• Pumpkin ravioli with sage butter (video recipe) by Paul Merrett from Get Cooking
• Kohlrabi, cavolo nero, pine nut and tomato stew on sweet potato miso mash by Peter Gordon

Desserts

Chestnuts and chocolate are a classic combination - try something a little different and combine the two in a delicious ice cream recipe, perfect for eating by the fire. Or, let the season’s autumn fruits inspire you to create some delicious, comforting desserts. Hot sponges, gooey puddings and creams are the perfect backdrops for plums, apples and blackberries.

• Bonfire puddings with tarantula sauce (apricot and pecan puddings with toffee sauce) by The Vegetarian Society
• Steamed plum sponge with cinnamon custard by James Martin from Saturday Kitchen
• Blackberry yoghurt burnt cream by Antony Worrall Thompson from Saturday Kitchen
• Chocolate and chestnut ice cream with apricot sauce by The Vegetarian Society
• Kentish apple mousse with honey toasted syrup apples by Gary Rhodes from Great British Menu
• Honey and walnut cream with apple and quince slice by James Martin from Saturday Kitchen