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Bonfire Feasts!

Although the fireworks are obviously one of the key elements to a memorable Bonfire night, here at Frugi HQ as always it’s about the food. We could say ‘it’s the transition from the summer salads to warm comforting treats that get us really excited’, but it’s essentially just that we LOVE eating, and from sweet to savoury bonfire night has something to suit everyone’s taste buds!

So, helpful and selfless as ever, we’ve been have been scouring the World Wide Web to find some explosively mouth-watering recipes to share with you. Here are a few of our favourites:

Classic Toad in the Hole! – By Antony Worrall Thompson on


  • 115g/4oz plain flour
  • large pinch of salt
  • freshly ground black pepper
  • 4 large free-range eggs
  • 300ml/½ pint milk
  • 2 tbsp/30g fresh thyme leaves
  • 8 good quality pork, beef or vegetarian sausages
  • 2 tbsp/30g Dijon mustard
  • 2 tbsp/30g of beef dripping or white vegetable fat for vegetarians
  • knob of butter, to serve

Preparation method

  1. To make the batter, sift the flour into a large bowl. Add the salt and pepper.
  2. Make a well in the centre of the flour and crack in the eggs. Using a wooden spoon gradually beat the eggs into the flour then slowly beat in the milk until the batter is the consistency of double cream.
  3. Strain and push any remaining lumps through a sieve. Stir in the thyme. Cover and leave to stand for 30 minutes, or ideally 3-4 hours.
  4. Preheat the oven to 200C/400F/Gas 6.
  5. Heat a large non-stick pan and cook the sausages over a medium heat until golden-brown all over. (If you do not have a non-stick pan add a little oil.) Turn off the heat and brush the sausages with the mustard. Set aside.
  6. Place the dripping or white vegetable fat into an ovenproof dish and heat in the oven for five minutes or until the dripping is hot and hazy.
  7. Add the sausages to the hot dish and pour in the batter. Immediately return the dish to the oven and cook for 35-40 minutes until well-risen and golden-brown.
  8. Serve seasoned with black pepper and a large knob of butter.

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