Recipes: Fireworks’ Night fodder

Radish Bloody Mary, #whatkatydidUK
Bottom’s up: Radish Bloody Marys

These delicious recipes will make sure that the fireworks aren’t the only thing to go off with a bang this Bonfire Night…

Radish Bloody Mary

A delicious Bloody Mary recipe complete with retro celery sticks and the requisite balance of fresh and bold flavours. This can be made to taste depending on your guest.

The addition of the radish rubbing shoulders with the lime presents a really effective new twist to a classic drink.

Serves: 4
Preparation time: 5 minutes

You’ll need:

  • 100ml vodka
  • 50ml sherry
  • ½ tbsp freshly grated horseradish
  • 25ml Worcestershire sauce
  • Tabasco to taste
  • ½ tsp celery salt
  • Cracked black pepper to taste
  • 750ml tomato juice
  • 500g ice cubes
  • 100g sliced radishes
  • 1 lime cut into wedges
  • 4 celery sticks to garnish

What to do:

  1. Mix together the vodka, sherry, horseradish, Worcestershire sauce, Tabasco, celery salt, black pepper and tomato juice in a large jug.
  2. Fill another large jug with the ice, sliced radishes and lime wedges.
  3. Pour the liquid over the ice, and serve straight away in chilled glasses with celery sticks in them.
  4. Alternatively you can let your friends mix their own, depending on how spicy they like them!

For more drink inspiration like this, go to

Speciality Tomatoes on Hot Garlic Bread with Pesto, #whatkatydidUK, recipe
Tasty: Speciality Tomatoes on Hot Garlic Bread with Pesto

Speciality Tomatoes on Hot Garlic Bread with Pesto

Serves: 6
Preparation time: 15 minutes
Cooking time: 3-6 minutes

You’ll need:

  • 1 loaf of French bread
  • 100g soft semi-salted butter
  • 3 fat garlic cloves, crushed
  • 500g speciality tomatoes
  • Half a ripe but firm Hass avocado
  • 1 burratta or buffalo mozzarella cheese, drained well
  • Sea salt flakes and freshly ground black pepper
  • 6 dashes Worcestershire sauce
  • Fresh basil leaves, to garnish

For the pesto:

  • 20g fresh basil leaves
  • 15g untoasted pine nuts
  • 1 small garlic clove, crushed
  • 4 tbsp good extra virgin olive oil
  • 15g finely grated Parmesan cheese, vegetarian if preferred
  • Salt

What to do:

  1. Try to use a selection of tomatoes so that you get a variety of colour, size and flavour.
  2. Preheat the grill to high.
  3. For the pesto, put 20g basil leaves, pine nuts, 1 clove crushed garlic and 4 tbsp olive oil into a food processor and blitz into a paste. Scoop into a bowl and stir in the Parmesan and some salt to taste.
  4. Cut the loaf of French bread across into 3 evenly sized pieces, then each piece in half, horizontally. Mix the soft butter with the remaining crushed garlic and some sea salt flakes to taste.
  5. Thinly slice the tomatoes, discarding the top and the bottom slices, lay them out on a board and season with salt and pepper. Halve the avocado, remove the stone, and peel. Cut across into thin slices.
  6. Place the pieces of French bread on a baking tray and grill on both sides until golden. Remove from the grill and spread the cut face of each piece with some of the garlic butter. Slide them back under the grill briefly, until the butter has melted into the bread.
  7. Quickly remove the garlic bread from under the grill and top with the slices of tomato, avocado and red onions.
  8. Using a teaspoon, scoop small bits of the burrata or mozzarella onto the top of the toasts. Drizzle over some of the pesto, garnish with the basil leaves and serve while the garlic bread is still hot.

For more recipes like this one, go to

Berry cupcakes, #whatkatydidUK
All about the berries: Vegan cupcakes

BerryWorld Vegan Blackberry and Chocolate Cupcakes

These vegan cupcakes are full of chocolatey goodness, the rich chocolatey flavour and the tart blackberries makes a great combination.

Serves: 18
Preparation time: 15 minutes
Cooking time: 20 minutes

You’ll need:

• 250ml almond milk
• 220g caster sugar
• 80ml rapeseed oil
• 1tbsp vanilla seed paste
• 210g self-raising flour
• 1tsp baking powder
• 30g cocoa powder
• 120g blackberries, chopped if large

For the icing:
• 150g icing sugar
• 20g blackberries plus extra to decorate

What to do:

1. Heat the oven to 180C/160C fan and line two bun tins with fairy cake size cases. In a bowl beat together the milk, sugar, oil and vanilla until combined.
2. Reserve 2tsp of flour then in a separate bowl sieve together the flour, cocoa and baking powder. Fold the dry ingredients into the wet until all combined. Sprinkle the reserved flour over the blackberries and gently shake them until they’re coated then gently stir into the batter.
3. Divide the mixture between the cake cases, bake for 20-24 minutes until the cakes spring back when you gently press the tops. Leave to cool completely.
4. While the cakes are cooling, make the icing. Roughly mash the blackberries and stir into the icing sugar.
5. When the cakes are cold spread the icing over and top with a whole blackberry.

Note: These work best in smaller fairy cake cases. The cakes can cook and rise quickly without drying out. We’ve used almond milk but you can use any milk you prefer.

For more berry recipes, go to

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