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We're celebrating Bonfire Night on today's Food on Friday. Paul Clerehugh has some more fantastic firework favourites to impress your guests.

Steak & Kidney Pudding
The trick with steak & kidney pudding is to use the best quality ingredients, let the beef & kidney sing. Their flavour too often lost to Worcestershire sauce, oxo & a slap of HP. Be confident with the beef flavour, don’t mask it with such stuff.

Ingredients
1 onion, chopped
200g beef dripping
1kg chuck steak, diced
500g lambs kidney, prepared
200ml brown ale
200ml beef stock
Salt & pepper
For the Pastry:
175g fresh breadcrumbs
75g plain flour
50g suet
1 egg, beaten

Method
Seal the onion in a little dripping in a flameproof casserole. Add remaining dripping, add steak & kidney, brown. Pour in beer & stock, season. Cover the pot & simmer for 3 hours until tender.
Meanwhile, make the pastry. Mix all the ingredients with 1½ tablespoons of water & knead to make a dough. Leave to rest for one hour.

Drain the meat & leave to cool. Retain the juice. Line a pudding basin with two-thirds of the pastry & fill with the meat mixture. Use the remaining pastry to make a lid to fit on top. Cover the top of the pudding basin with a pleated piece of greaseproof paper. Put in a steaming basket above a saucepan of simmering water. Cover the pot & steam for 45 minutes. Reduce the reserved meat juices to make a rich gravy.

Sausage, Pumpkin & Sage Casserole
Serves 4

Ingredients
50g butter
6 free-range Berkshire best butchers sausages, chopped into chunky slices
1 onion, peeled, thinly sliced
3 shallots, peeled, finely chopped
2 garlic cloves, peeled, finely chopped
1 tbsp chopped fresh sage
400g diced pumpkin
1 tbsp red wine vinegar
1 tsp caster sugar
200g canned chopped tomatoes
400g canned cannellini beans, drained, rinsed
400ml chicken stock
150ml red wine
Salt & freshly ground black pepper
2 tbsp chopped fresh flat leaf parsley, to serve
To Serve
1 large hollowed out pumpkin

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Method
Preheat the oven to 180°C.
Heat half the butter in a large casserole over a medium heat & fry the sausages for 4-5 minutes, or until golden-brown all over. Add the remaining butter, onion & shallots & fry for a further three minutes or until softened. Add the garlic & sage leaves & cook for another three minutes, stirring well.
Add the pumpkin & stir the mixture until well combined. Increase the heat to high & add the red wine vinegar. Continue to cook until most of the liquid has evaporated.

Add the sugar, tomatoes, cannellini beans, red wine & stock & season, to taste, with salt & freshly ground black pepper.

Bring the mixture to the boil, then transfer the casserole to the oven for 45 minutes, or until the sausages are cooked through & the pumpkin is almost tender.

Transfer to the hollowed out pumpkin & put the pumpkin ‘lid’ back on. Place close to the bonfire for 30 minutes or so until done.

Sprinkle with flat leaf parsley before serving.

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Parkin

Probably the original sticky toffee pudding, Parkin has its culinary roots in the North of England – they sometimes call it Thor in Derbyshire, occasionally Tharf in Yorkshire and by the time you’re in Northumberland, you may find it referred to as Moggy.

Parkin is synonymous with this time of year – Halloween, Bonfire Night – great on those cold autumn nights. Wet duffle coats, nights when you can see your breath.

Makes 12 good slices

115g butter, plus a bit more for greasing
225g plain flour
1 tsp bicarbonate of soda
2 tsp ground ginger
1 tsp ground cinnamon
1 tsp mixed spice
½ tsp salt
110g coarse (pinhead) oatmeal
175g dark muscovado sugar
3 tbsp golden syrup
115g black treacle
150ml milk
1 large egg, beaten

Preheat the oven to 180C and grease a (preferably non-stick) loaf tin with butter. Sift the flour, bicarbonate of soda, spices and slat into a bowl. Stir in the oatmeal and sugar and make a well in the centre.

Melt the butter, syrup and treacle over a low heat, whisking to emulsify. Remove from the heat and let cool.

When cooler, mix into the flour mixture with a wooden spoon, then beat the egg and milk together and stir into the mixture until well mixed.

Pour the mixture into the tin and bake for 45-50 minutes, leaving the mixture slightly soft to the touch.

Leave to cool for 30 minutes or so before turning out.