Bonfire Night Bites

Make it a no-fuss 5 November with sweet and savoury bakes to serve at your party or take to a firework display

Harissa butternut squash rolls

A veggie delight with tender spiced squash and nutty chickpeas wrapped in flaky pastry

SERVES 8 | READY IN 1 HR 30 MINS, PLUS COOLING | PRICE PER SERVING 44p | V

● 400g Frozen for Freshness Butternut Squash Chunks

● 1 red onion, chopped

● 2 cloves garlic, crushed

● 1tsp rapeseed oil

● 210g tin chickpeas in water, drained and rinsed

● 1tbsp harissa paste

● Handful spinach

● Juice ½ lemon

● 375g pack Asda Ready Rolled Light Puff Pastry

● 1 medium egg, beaten

● 1tsp poppy seeds

● 100g sweetcorn relish

1) Preheat the oven to 200C/180C Fan/Gas 6. Line a baking tray with baking paper.

2) Cook the butternut squash in a pan of boiling water for 10-12 mins until tender. Drain well.

3) Fry the onion and garlic in the oil on a low heat for 6-8 mins until soft. Add the squash, chickpeas, harissa and spinach; cook for 2 mins or until the spinach wilts.

4) Mash into a rough paste. Stir in the lemon juice, season with black pepper and allow to cool.

5) Unroll the pastry and cut into 8 rectangles. Spoon a thick line of filling down one long edge of each. Brush the other long edge with beaten egg, roll up and put on the tray, join-side down.

6) Brush the remaining egg over the tops of the rolls, sprinkle with the poppy seeds and bake for 40-45 mins until golden. Enjoy warm, or cool on a wire rack. Serve with the sweetcorn relish.

Steak, onion & parsnip pasties

Warm up a chilly evening with hearty British beef and root veg in classic shortcrust pastry

SERVES 6 | READY IN 1 HR 30 MINS | PRICE PER SERVING 92p

● 255g Butcher’s Selection British Beef Rump Steak, trimmed of fat and cut into 1cm chunks

● ½ medium onion, finely chopped

● 1 medium parsnip, peeled and finely chopped

● 1tsp Worcestershire sauce

● 1tbsp plain flour

● 375g Asda Ready Rolled Shortcrust Pastry

● 1 medium egg, beaten

● Extra Special Flame Roasted Tomato and Habanero Chilli Chutney, to serve

1) Preheat the oven to 180C/160C Fan/Gas 4. Line a baking tray with baking paper.

2) In a large bowl, toss together the steak chunks, onion and parsnip with the Worcestershire sauce and flour until evenly coated. Season with plenty of freshly ground black pepper.

3) Cut the pastry into 6 and arrange the steak mixture over ½ of each piece, with a 1cm border all round.

4) Fold the other ½ of each pastry piece over the filling, then use your fingers to crimp the edges together, to seal.

5) Arrange the pasties on the baking tray and brush with the beaten egg, to glaze. Bake for 45-50 mins or until the pastry is crisp and golden. Serve warm with the chutney, to dip.

Spiced apple empanadas with a sticky caramel sauce

Inspired by a Latin American snack, these mini apple pies are made with pizza dough – just add caramel for a classic taste of autumn

SERVES 8 | READY IN 45 MINS, PLUS COOLING | PRICE PER SERVING 32p | V

• 40g unsalted butter, melted

• 500g Bramley apples, peeled, cored and thickly sliced

• 50g light brown sugar

• 1/4tsp ground nutmeg

• 1/4tsp ground cloves

• 1/2tsp ground cinnamon, plus extra to dust

• 400g Asda Ready Rolled Pizza Dough

• 100g Carnation Caramel (from a tin), to serve

1) Preheat the oven to 180C/ 160C Fan/ Gas 4.

2) Put 1/2 the butter into a pan with the apples, brown sugar and spices. Cook over a low heat, stirring regularly, for 8-10 mins until syrupy. Set aside to cool.

3) Unroll the pizza dough and cut out 8 circles using a 12cm round cookie cutter. If needed, re-roll the scraps to cut out the final circles. Divide the mixture between the circles, heaping it on the centres. Fold over into semicircles and crimp the edges together with a fork.

4) Brush the empanadas with the remaining melted butter, dust with a little extra cinnamon and bake in the oven for 30-40 mins, until golden brown.

5) Serve warm with the caramel to dip.

Chocolate & cherry tars with a red berry coulis

Rich dark chocolate meets juicy black cherries in golden puff pastry treats drizzled with icing

SERVES 10 | READY IN 45 MINS, PLUS COOLING | PRICE PER SERVING 81p

• 350g Frozen for Freshness Morello Cherries

• 1 orange, zested

• 100g icing sugar

• 8g sachet Dr. Oetker Ground Arrowroot or 1tbsp cornflour

• 100g bar Lindt 70% Cocoa Dark Chocolate, roughly chopped

• 2 x 280g packs Asda Free From Ready Rolled Puff Pastry

• 100g Frozen for Freshness Berry Medley

• 20g caster sugar

1) Preheat the oven to 200C/ 180C Fan/ Gas 6. Line a baking tray with baking paper.

2) Simmer the cherries with the orange zest, 1tbsp of the icing sugar and a little water for 10 mins or until the cherries are soft.

3) Mix the arrowroot or cornflour with 1tbsp cold water. Add to pan and cook on low heat for 5 mins to thicken. Allow to cool

4) Unroll both pastries, roll into a square shape and cut each into 10 even rectangles Put half onto the baking tray.

5) Stir the chocolate into the cherry mixture. Put 2tbsp in the centre of each pastry rectangle on the tray. Brush the edges of the pastry with water and top with the other 10 pieces. Use a fork to crimp the sides of each tart together to seal.

6) Bake for 20-25 mins until golden and crisp, then allow to cool completely.

7) Meanwhile, for the coulis, put the berry medley and caster sugar into a pan with 50ml water. Simmer for 10 mins, or until the berries are soft. Take off the heat and blitz with a handheld blender until smooth. Sieve to remove the seeds, if you like.

8) Mix 1tsp coulis with the remaining icing sugar, then add water, 1tsp at a time, until just runny. Drizzle over the cooled tarts and allow to set.

9) Serve the tarts with the coulis on the side.