“Remember, remember the fifth of November of gunpowder treason and plot. I know of no reason why the gun powder treason should ever be forgot.” – Alan Moore in V for Vendetta
Warning: this blog post may contain a short history lesson…As some of my friends across the pond may not know, Bonfire Night, which falls on November 5th, is the night throughout Britain when we commemorate the capture of Guy Fawkes with bonfires and fireworks, and by burning an effigy of Guy Fawkes himself.
As the history books tell us, Guy Fawkes was a mercenary who in 1605 had just returned from war and joined 12 other men who planned to blow up the Houses of Parliament. After Queen Elizabeth I died in 1603, English Catholics, who had been persecuted under her role, had hoped that James I, her successor, would be a little more lenient towards their religion. Unfortunately, James was not and a group of 13 young men decided that something had to be done.
The conspirators planned to blow up the Houses of Parliament with 36 barrels of gunpowder and in doing so, they would kill the King and the Members of Parliament who were causing problems for the Catholics.
The King and his forces received warning of this and made plans to stop the attack. On November 5th, they stormed the cellars of the Houses of Parliament and found Guy Fawkes who was then caught, tortured and executed.
There is much speculation around this story, however, on November 5th, 1605, bonfires were lit to celebrate the safety of the King and since then it has become known as Bonfire Night.
So why not join the festivities with this slow cooked meal that has everything you want for a fiery bonfire feast!
All you need:
- Cold Pressed Rapeseed Oil blended with jalapeño chilli
- Sausages (I used 8 medium sized sausages from my local supplier)
- 4 rashes of bacon
- 2 tins of chopped tomatoes
- 1 tin of kidney beans
- 1 onion (finely chopped)
- 2 cloves of garlic (crushed)
- 1 tbsp mustard seeds
- 1 tbsp dried parsley
- Optional extras: mushrooms & shredded cabbage
- Serve with Jacket Potatoes
- Preheat the oven to 200C and bake the sausages for 30 minutes. You could also begin baking the potatoes.
- Fry the onions, garlic, mushrooms, bacon and shredded cabbage in the chilli oil in a large frying pan until soft.
- Add the chopped tomatoes, kidneys beans, mustard seeds and parsley and continue to cook on a low heat.
- When the sausages are cooked add them to the pan and stir together.
- The dish can now be placed in the oven on a very low heat where it will continue to cook until it’s ready to serve.
- Serve with your jacket potatoes and voila, you’re in for an explosive meal!