Mrs Crunch shares some cracking Bonfire Night meals from soup to casserole to keep the whole family happy

This warming menu is filling, rich and comforting, with plenty of healthy vegetables, making it ideal to serve over autumn and winter.

There’s a hearty soup, a rich casserole and a hot, sweet toddy with a rum kick. Naughty . . . but nice!

Roasted carrot, beetroot and rosemary soup

(Serves 4)

Costs: 73p per serving

Preparation time: 15 mins

Cooking time: 1 hour 40 mins


  • 450g fresh beetroot
  • 1 red onion, peeled and cut into wedges
  • 450g carrots, peeled and cut into chunks
  • 3 garlic cloves, peeled
  • 2 sprigs fresh rosemary, plus extra to serve
  • 3 tbsp olive oil
  • 1 litre vegetable stock, made from a cube
  • 1 orange, juice and finely grated zest
  • 150ml creme fraiche

METHOD: Place the beetroot in a large pan of water, bring to the boil, cover and simmer for 50 minutes. Then drain, allow to cool slightly, peel away the skins and dice.

Heat the oven to 200C/180C Fan/Gas 6. Toss together the cooked beetroot, onion, carrots, garlic, rosemary and oil and spread out on a large roasting tray.

Roast for 35-40 minutes, turning halfway through. You want the vegetables to brown and soften but not get too dark.

Place the vegetable stock and orange juice and zest in a pan and bring to the boil, then add the cooked vegetables, removing the rosemary stalks. Simmer for 10 minutes then purée in batches until you have a smooth, silky soup.

Heat through, season to taste then divide between four warmed soup bowls. Top each with a dollop of creme fraiche and garnish with herbs, nuts, seeds or whatever you fancy.

You can save time by using ready-cooked beetroot – just make sure it’s fresh, not pickled.
And if you fancy freezing some of this soup, leave out the creme fraiche.

Tip: YOU can put this in a flask and serve it around the campfire on Bonfire Night.

Sausage, tomato and cannellini bean casserole

(Serves six)

Costs: 80p per serving

Preparation time: 10 mins

Cooking time: 55 mins


  • 1 tbsp olive oil
  • 1 pack Morrisons foot long sausages (2 sausages)
  • 1 onion, finely chopped
  • 1 peeled carrot, finely diced
  • 2 sticks of celery, finely diced
  • 1 garlic clove, crushed
  • 1 tbsp tomato puree
  • 2 beef tomatoes – cut into eight pieces
  • 1 x 400g chopped tomatoes
  • Pinch of sugar
  • ½ tsp salt
  • ½ tsp black pepper
  • 2 x 300g can cannellini beans, drained and rinsed
  • Handful fresh thyme leaves (optional)

METHOD: Heat half the oil in a large frying pan and gently saute the onion, carrot, celery and garlic until softened.

Remove from the pan, then add remaining oil. Cut sausages into six pieces and heat them in the pan until golden and cooked through, turning occasionally, for about five minutes.

Return sauteed veg to the pan with the tomato puree and tomatoes. Stir constantly, cooking for five minutes.

Add the tinned tomatoes (swish out the can with a little water and pour that in, too). Add the sugar and salt and pepper and cook for ten minutes, until thickened.

Stir in the beans and cook very gently for 30 minutes (at this stage you could put the ingredients into a casserole dish with a lid and put into an oven at 180C for 30-45 minutes).

Stir in the thyme, if using, just before serving.

Tip: SERVE with crusty French bread or soda bread and a dollop of sour cream.

Hot buttered rum

(Serves 1)

Cost: £1.45

Preparation time: 5 mins


  • 1½ tsp butter
  • 1 tbsp dark brown soft sugar
  • 1½ tsp icing sugar
  • 3 tbsp dark Jamaican rum
  • 2 tbsp vanilla ice cream
  • 1 pinch ground cinnamon
  • 125ml boiling water
  • 1 pinch ground nutmeg

METHOD: Mix the butter, dark brown sugar and icing sugar in a jug. Stir with a fork until smooth and well combined.

Pour in the rum, add the ice cream and cinnamon, then the 125ml simmering water.

Mix the drink with the fork until the ice cream and butter have melted together to make a creamy topping.

Pour into a heatproof glass or mug. Sprinkle with a dash of nutmeg and serve.

Tip: PUT some warm cream on top of the glass and decorate with a cinammon stick.

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