Bonfire Night famously originated from Guy Fawkes, who tried to blow up the Houses of Parliament in 1605, but is now remembered by the huge bonfires that light up the country on November 5th.

To impress your guests, Canned Food UK has designed a series of healthy and affordable recipes that taste great. What’s more, the ingredients are already on your shelves at home – meaning that if more friends turn up last minute, you can easily whip up some more food in minutes!

Try some filled baked potatoes, which can be served with three alternative nutritious fillings. Otherwise take a look at some other winter warmers that are perfect for warming up cold fingers and filling empty tummies – sausage and mushroom cassoulet or spicy beanburgers are perfect for children and adults alike.

Filled Baked Potatoes
Serves 8-10

Ingredients
5 potatoes (medium size)
1 tbsp olive oil
1 tsp paprika
1 tsp salt

For fiery bean filling:
6 cocktail sausages
1 tsp sweet chilli sauce
1 x 415g can baked beans
1 x 290g can chilli beans (either red kidney or baked)
1 red chilli, finely sliced
1 tbsp sour cream

For the meatball filling:
1 x 410 can meatballs in tomato sauce
1 tsp soy sauce
1 tbsp plum sauce
1 tbsp chopped coriander

For the spaghetti filling:
1 red pepper, finely chopped
2 x 400g cans spaghetti in tomato sauce
4 spring onions, shredded
1 small leek, sliced
1 tsp oil

Method
Preheat the oven to 200°C, 400°F, Gas Mark 6. Prick the potatoes and brush with oil.  Sprinkle half with paprika and some with salt. Bake in the preheated oven for approximately 1 hour or until tender. Split the potatoes diagonally and fill with the filling of your choice.

For fiery baked bean filling:

Cook the cocktail sausages under a preheated grill for 7-9 minutes or until thoroughly cooked and golden brown.  Brush with a little of the sweet chilli sauce and place under the grill again just to get sticky.

Pour the beans into a pan and heat gently for 3-4 minutes or until simmering.  Add the chilli and simmer for a minute until the chilli has softened.

Cut the sausages in half and add to the beans. When ready to serve, spoon into the potatoes and top with a dollop of sour cream.

For the meatball filling:

Empty the meatballs into a pan and add the soy sauce and plum sauce.  Cook for 7-9 minutes or until the meatballs are heated through.

When ready to serve spoon into the potatoes and top with chopped coriander.

For the spaghetti filling:

Heat the oil in a large pan.  Add the red pepper and leek and cook until soft but not coloured. Add the spaghetti and cook for 4-5 minutes or until heated through.

When ready to serve, spoon into the jacket. Top with a pile of shredded spring onions.

Sausage and Mushroom Cassoulet

This tasty warming dish can also be cooked in the oven for 1 hour at the same temperature.

Ingredients
350g/12oz sausages
110g/4oz chorizo
30g/1oz dried mushrooms
1 tbsp roughly chopped fresh rosemary
1 tbsp roughly chopped fresh thyme
4 tbsp extra virgin olive oil
1 large onion, peeled and finely chopped
4 cloves garlic, peeled and crushed
450g/1lb mixed mushrooms, sliced
400g/14oz tin white cannellini beans, drained and rinsed
400g/14oz tin kidney beans, drained and rinsed
400g/14oz tin flageolet beans, drained and rinsed
400g/14oz can chopped tomatoes
2 tbsp tomato purée
2 bay leaves
55g/2oz fresh white breadcrumbs
salt and freshly ground black pepper

Method

Preheat the oven to 180C/350F/Gas 4.

Place the sausages into a roasting tin and cook for 30 minutes or until the sausage is cooked and brown. Turn the sausages occasionally. When the sausages are cool enough to handle cut on the angle into 2.5cm/1in pieces. Save any fat in the pan. Cut the chorizo to similar pieces and fry gently.

Place the dried mushrooms into a food processor with the rosemary and thyme. Process as finely as you can. Using a large pan mix this powder with 570ml/1 pint of boiling water. Stir and set aside.

Meanwhile, add the oil to the pan with a lid and gently fry the onion and garlic for about 15 minutes until the onion has softened, but not coloured. Add the fresh mushrooms and cook over a high heat for about 3-4 minutes until they have started to colour.

Add the tinned tomatoes and tomato purée to the mushroom stock, mix and then add the beans and the mushrooms and onions.

Mix well and bring to the boil. Season with salt and black pepper. Add the sausages and any saved fat from the roasting pan. Add the bay leaves and simmer gently on the top of the stove for 30 minutes, stirring to prevent it catching.

Cook until the liquid is reduced and clinging to the beans.

Sprinkle over the breadcrumbs and place under the grill or in the oven until golden. It can also be cooked in the oven for 1 hour at the same temp.

Spicy Bean Burgers
Serves 6

Ingredients
1 small     Red onion (finely chopped)
1 garlic clove (crushed)
1 red chilli (deseeded)
400g can chopped spinach (drained)
420g can low salt baked beans
410g can borlotti beans (drained)
198g can sweetcorn (drained)
50g breadcrumbs
1 tsp ground cumin
1 tbsp freshly chopped coriander
6 slices French bread

Method

Cook the onions, garlic and chilli in a frying pan for 3 minutes until softened but not coloured.

Meanwhile, squeeze all of the moisture out of the spinach and combine in a large bowl with the baked beans, sweetcorn, borlotti beans, breadcrumbs, cumin and coriander.

Mash together and add the onion, garlic and chilli mixture.  Season and shape the mixture into patties, then lightly grill for 3 minutes for each side.

Serve on a French bread slice with salad and relish.

For further information about Canned Food UK, please visit www.cannedfood.co.uk.