Recipe: Spooky Snacks and Bonfire Delights

The darker nights are drawing in which means it’s almost time for two of our favourite annual events, Halloween and Bonfire Night, and what better way to celebrate both than with friends and family.

The chefs at Primula have been hard at work cooking up an autumnal recipe book to create the perfect Halloween party spread or post-Bonfire snacks – treating the family to high-taste recipes that look great, taste great and are simple to make. So, whether you’ve been out trick-or-treating or keeping toasty warm next to the bonfire, create the perfect themed party snacks for when the revellers return.

PRIMULA AUTUMN RECIPES

Super-Safe Sparklers

These edible sparklers are quick and effortless to prepare and fun for the whole family.

What you’ll need:

(serves 4)

–        4 breadsticks
–        150g tube of Primula Original Cheese
–        60g bacon crumble (cooled, crispy bacon placed in a freezer bag and crushed)
–        60g onion bits
–        30g chopped pistachios
–        2 rosemary stems chopped
–        A sprinkle of dried red chilli flakes

What to do:

Scatter the dried ingredients onto a baking tray and mix.

Apply Primula Cheese to the breadsticks and smooth with a knife.

Roll breadsticks through the topping(s) and enjoy.

Stuffed Sweet Potato

These minimal effort potato skins are perfect for autumnal evenings or bonfire celebrations – quick and simple so you won’t miss the firework display.

What you’ll need:

(Serves 4)
–        4 sweet potatoes
–        1 tube of Primula with chives
–        Crispy bacon
–        Olive oil
–        Chopped chives

What to do:

Preheat the oven to 200C, gas mark 6.

Prick the skins of the sweet potatoes all over with a fork and rub with a small amount of olive oil.

Place potatoes on a baking tray and bake in the oven for about 45 minutes or until tender.

Towards the end of the cooking time, preheat the grill to hot.

Place your bacon strips under the grill and cook till crispy.

Remove potatoes from the oven and leave to cool for a few minutes.

When baked, cut the sweet potatoes in half lengthways and keeping the skins intact, scoop the flesh from the sweet potatoes into a bowl.

Add your Primula with chive to the removed sweet potato and mix.

Stuff your cheesy mixture into the skins.

Add crispy bacon and chopped chives and serve.