Or Cohen recipe book around bonfires

Homemade Toffee Apples

Ingredients:

8 Granny Smith apples

400g golden caster sugar

1 tsp vinegar

4 tbsp golden syrup

Insructions:

1. Place the apples in a large bowl and cover with boiling water.
2. Dry the apples and stick inside them a wooden skewer or lolly stick.
3. Place the apples on a baking parchment.
4. Put the sugar into a pan with 100ml water and cook for 5 mins, then add the vinegar and syrup and stir. Boil to 150c.
5. Dip and twist each apple in the hot toffee until coverd. then place the apples on the baking parchment to harden.

S’mores dip

Ingredients:

200g milk chocolate

2 tbsp full fat milk

350g mini marshmallows

to serve:

100g digestive biscuits

100g strawberries

100g pineapple chunks

Instructions:

1. Heat the chocolate, milk and the 200g of marshmallows in a frying pan on low heat until melted.
2. Put the remaining marshmallows so the whole surface is covered.
3. Grill on high for 1 – 2 mins until the marshmallows are tosted.
4. Serve the marshmallows with biscuits, strawberries and pineapple skewers.

Hoisin Hot Dogs

Ingredients:

1 tbsp sriracha

1 tbsp mayonnaise

4 sausages

2 tbsp hoisin sauce

4 brioche hot dog buns

1/4 thinly sliced cucumber

4 sliced spring onions

Instructions:

1. Mix the sriracha with mayonnaise.
2. Brush the sausages with the hoisin sauce and cook under a grill.
3. Fill the hot dog buns with the sausages and add extra hoisin sauce.
4. Add the cucumber, the sriracha mayonnaise and the spring onions to the hot dog buns.

Sweet Potato Balls With Ginger

Ingredients:

1 1/2 cups oats

1 cup cooked sweet potato and mashed.

1/2 cup nut butter

large pinch of fresh ginger (grated)

1 tbsp agave nectar or honey

1/2 tsp vanilla extract

1 tbsp skimmed milk powder or vanilla protein powder

to finish:

coconut, milled linseeds, cocoa, sesame seeds or chopped nuts

Instructions:

1. Blitz all the ingredients in a high speed blender until combined.
2. Roll into teaspoon sized balls, then roll in the coconut, cocoa…
3. Store in refrigerator or freezer.