We gather with anticipation around the big pile of wood, patiently waiting for the flame to warm our cold cheeks. The match is lit. Hands in gloves, wrapped around a warm tipple as we watch the blaze engulf every dark void with heat and light.
Snap, crackle, roar and spit, as the bonfire reaches up higher and higher, with smoke and small specks flying up to join the stars. At the base, the embers glow red, orange, white and violet and we feel thankful for the warmth as the winter wind laps at our legs.
As bonfires are built up and down the country for Guy Fawkes, we wanted to share a bonfire night favourite: bonfire jacket potatoes. Perhaps our most simple recipe yet, but that's the beauty of it, and the theatre of it being cooked in the embers makes the evening even more magical. Warming comfort food for a crisp winter's evening.
4 x jacket potatoes
Quicke's Slightly Salted Cow's Whey Butter
Quicke's Oak Smoked Clothbound Cheddar (or Quicke's cheese of your choice)
- Cut four squares of foil, big enough to wrap a potato in each one
- Wrap them up tight and place in the embers of the bonfire for one hour (don't be tempted to put them in a very hot part of the fire or you will have burnt potatoes)
- When one hour is up, carefully gather the potatoes and open the foil
- Score a pocket in the top of the potatoes
- Fill with a dollop of Quicke's Slightly Salted Cow's Whey Butter
- Add 50g of grated Oak Smoked Clothbound Cheddar and a dollop of chutney
- Wrap up tight in the foil and place back in the embers of the fire for another 10 minutes, or until the cheese melts
- To serve, add more cheese and chutney if desired
Did you enjoy this recipe? See our Bonfire Night pairing.