Bonfire Night may be chilly, but there’s nothing like the smell of sizzling meat drifting across the garden while your own private firework display lights up the sky. With the right cuts and a bit of preparation, you can keep the tradition of outdoor cooking alive – even in November. The temperatures might have dropped, but our dedication to a classic British barbecue hasn’t!
Sausages: a Bonfire night classic
You can’t beat proper sausages cooked over the grill. Our Lincolnshire sausages are handmade to a traditional family recipe – full of flavour, with just the right amount of seasoning. Perfect in a bun with fried onions, ketchup, or brown sauce.
Burgers that don’t disappoint
If you’re catering for a crowd, our beef burgers make it easy. Thick, juicy, and made from prime British beef, they’re ideal for searing over the coals.
Something a little different
Want to try something warming and hearty? Thread chunks of diced lamb or diced chicken onto skewers with onions and peppers. Brush with a marinade and grill until charred.
Firework-night comfort on the side
If the cold gets the better of you, have something hot to hand. And, thanks to recipes from our Chef Ambassador, Rosie Dicker, there are plenty of options to choose from.
Our Traditional Lancashire Hot Pot recipe can be prepped earlier in the day, then served piping hot when everyone comes back indoors.
Black bean chilli con carne – give Rosie’s take on a traditional chilli con carne a go. The addition of salsa in this recipe really makes it sing, and, if you usually use ready-to-serve beans, using dried black beans, soaked, really adds something extra to the dish.
Whether you serve Rosie’s Braised Pig Cheeks as a main meal or tapas for friends, it will always impress. Soft, tender meat – full of flavour – with the most beautiful, rich sauce.
Whether you’re standing by the bonfire or gathering around the table afterwards, Lakings’ team is here to help you make it a night to remember.
