Top bonfire night foodie treats from across the Harrogate district

Remember, remember the Fifth of November, toffee, parkin and ale…

Yes bonfire night is here! It’s time to wrap-up warm, dig out our hats and gloves, light the sparklers and watch fireworks illuminate the sky. 

With events more or less entirely called off due to covid last year, 2021 is a chance for families to make up for lost time.

And that also includes all the amazing food and drink that comes with the celebrations.

Here are some of our top food and drink picks for bonfire night from across the district:

Farrah’s Harrogate Toffee

Farrah’s Original Harrogate Toffee.

A real British classic, the jaw-breaking treacle toffee, known as bonfire toffee, dates back hundreds of years.

And Harrogate certainly knows how to do toffee with style, with the famous Farrah’s blue tins selling in shops all over the world.

Farrah’s was established in 1840 and the Original Harrogate Toffee was designed to clear the palate of the putrid taste of Harrogate’s Sulphur Water. Fortunately we can now just eat it for pleasure – and it’s perfect for bonfire night!

Natalie Smith, manager of Farrah’s Olde Sweet Shop, said:

“Our world famous Harrogate Toffee has often been comparable to the delicious taste of bonfire toffee. It’s brittle, butterscotch, treacle-like texture is full of flavour and the perfect accompaniment to a bonfire night feast.

Whether it’s the Harrogate or bonfire toffee you’re after, at this time of you they are both a guaranteed sell-out. Be sure not to miss out and visit the shop to grab yours now.”

Betty’s Yorkshire Parkin

Betty’s Yorkshire Parkin.

In Yorkshire, parkin is as much a part of bonfire night as sparklers, toffee apples and hoping that the rain stays away. It’s a real warm, cosy scarf of a cake, deliciously sticky and with a fiery ginger kick.

Like bonfires themselves, the tradition of eating parkin here at this time of year is much older than the Gunpowder Plot. The origins are unclear – they could be pagan or linked to All Saints’ Day – but for centuries it’s been enjoyed at the start of November, usually on ‘Parkin Sunday’.

We have the brisk Yorkshire climate that favours oats over wheat to thank for parkin. Over time the recipe has been sweetened and spiced to become the treat we know today.

And we all know Bettys does a fabulous Yorkshire parkin.

A spokesperson for Bettys said:

“Parkin has been a Bettys favourite for almost as long as Bettys has existed. We love making it because it’s so perfectly suited to its season – sticky, warming, hearty. It’s hard to imagine bonfire night without it.”

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Hustle & Co’s Bonfire bagel and hot spiked apple cider 

Hustle & Co’s Bonfire bagel.

Hustle & Co, on Harrogate’s Station Parade, will be opening a little later on Saturday for those who are on their way to the Stray Bonfire.

And for those who fancy something a little different this year, the independent healthy-eating cafe has created a special bonfire bagel and lots of amazing drinks to keep you warm, including a hot spiked apple cider.

Spiked apple cider at Hustle & Co.

The bonfire bagel is gluten free and features dill cheese, seasoned spinach, scrambled egg, smoked salmon and caper crisps. As well as the cider, which will definitely warm the cockles, drinks also include flamed orange mocha, peppermint hot chocolate and a gingerbread latte with ginger spice crunch topping.

Nici Routledge, owner of Hustle & Co, said:

“We’re always doing something a little out of the ordinary at Hustle & Co and this month’s festivities are no different. We’ve got lots of specialty warming hot drinks.

On this week’s specials board we’ve got some great treats, like our bonfire bagel stack, Mak Tok curry bowl, roasted root soup, sharing boards and lots of sweet treats with autumn spice.

“We look forward to welcoming our lovely guests on their way to the Stray Bonfire on Saturday. We are staying open a little later until 6.30pm and we will have out hot spike apple cider ready for you on your way over to the Stray.”

Taylor’s of Harrogate Apple and Cinnamon Tea

Taylors Apple and Cinnamon Tea.

Fancy something warming, but without the alcohol, while you enjoy this year’s bonfire night celebrations?

Taylor’s of Harrogate does an awesome apple and cinnamon tea. It might not be an actual toffee apple, but the inspired flavour still totally conjures up those childhood bonfire night memories.

Abigail Sawyer, brand PR specialist for Taylor’s, said:

“Inspired by apple strudel and toffee apples, this caffeine-free treat is spicy and sweet. It is made with real apple pieces and a warming cinnamon spice blend, making it the perfect bonfire night brew.

Turning Point Brewery’s Heavy Dreams Barley Wine

Turning Point’s Heavy Dreams Barley Wine.

For those who do want something with a bit of a kick, Knaresborough’s Turning Point Brewery does an English-style barley wine, hopped with Godiva, First Gold, and Bullion.

This classic sticky sweet barley wine, with notes of figs, caramel, ripe blackberries, and almonds, is a nice warming drink to swig whilst watching the fireworks.

Aron McMahon, co-founder of Turning Point Brewery, said:

“I guess you could say it is the perfect bonfire or autumnal warmer, for ideally sharing with a friend, or family, before heading out to your favourite bonfire display, or celebrating this date at home.

“It is also a very popular style at this time of year as many folk use barley wine as one of their ingredients for making Christmas pud, in advance of those festivities.”

Stray Foodie recipes: Some like it hot!

Stray Foodie Lockdown Recipes are written by Michelin-starred chef, Frances Atkins. In 1997, Frances opened the Yorke Arms near Pateley Bridge, where she was the owner for 20 years. During her ownership, she held her Michelin-star status for 16 of those years.

“I’ll be bringing you some of my favourite recipes each week. I’d love to see how you make the recipes your own – let me know by using #StrayFoodie or tagging @thestrayferret in your social media posts.”

 

A little heat in our daily diet is nourishing and comforting.  As I have mentioned before, my extremely talented Grandmother would always have a glass of Crabbie’s Ginger Wine in the winter after a walk, often followed by a hot and spicy vegetable soup, stacked with ginger.

Ginger has been cultivated for centuries, its popularity as a spice gradually spreading from China and India to the west. Today it is probably one of the most used and universally popular spices. The tuberous root stock joints are laterally compressed, producing amazing flavour that once again can also produce oil that is used for medicinal purposes. Ginger is now very commonplace and, perhaps because of its availability, slightly undervalued. It belongs to the same family as turmeric, which again is a root which also serves many health benefits.

As a chef I would not be without fresh and dried ginger in my larder; it is one of my flavour building blocks. As a strong root it is a great base for complementing herbs such as lemon thyme, crushed lemon grass, coriander and cardamom seed to name but a few. So when slow cooking, such as stews, belly pork and stir fries, grated ginger should be part of one’s aromas.

Dried ginger is a great additive to cakes and puddings, again stimulated other spices and sugars. Watch out, ginger can be addictive! The more you use it the more compelling it becomes.

Frances Atkins's Yorkshire Parkin

Yorkshire Parkin

Last week I gave a recipe for Seville Orange Marmalade. This week I have a Yorkshire Parkin with lots of ginger and a Seville Orange Marmalade topping. Yorkshire Parkin could be classed as a gingerbread with oatmeal and has a wonderful nutty flavour and is great to eat as a sweet or a savoury. A very competitive cake in Yorkshire households and so therefore many different views, recipes and opinions on it.  A lot of people will argue that it should have treacle and dark sugar, but I prefer to produce it with a lighter, more fragrant and modern touch.

Yorkshire Parkin

 Ingredients:

Method:

To make the batter, place the butter, sugar and syrup in a saucepan and melt down, do not boil. Stir in the oatmeal, flour, ginger and salt until all blended together.

Add the beaten egg and milk and pour in to an 8 inch square silicone paper lined tin. Bake at 150C for 35 – 40 minutes.

Let it cool before removing from the tin.

 

Frosting

Ingredients:

Method:

Add together and beat well. Spread on top of the Parkin and top with Seville Orange Marmalade. This is delicious!

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