Our Top Picks for Bonfire Night at Home


Remember, remember the 5th of November. Bonfire night may be a little different this year.  But that doesn't mean you can't enjoy the tasty food you typical associated with bonfire night. We've pick a few of our favourite winter warmer recipes perfect to mark the occasion. From our super indulgent slow cooked hot chocolate to a tasty slow cooked chilli perfect over a baked potato. 


Slow Cooker Hot Chocolate

This simple recipe will give you the perfect hot chocolate, to rival your favourite coffee shop recipes. This super luxury tasting drink is the perfect companion to have with your favourite film or a little pick me up during the day.


  • 1L milk

  • 300ml double cream

  • 100g Dark Chocolate

  • 100g Milk Chocolate 

  • 1 tablespoon pure vanilla extract

Optional (for the works!)

  • Marshmallows 

  • Whipped cream

  • Grated Chocolate


  1. Add the milk, dark chocolate, milk chocolate and teaspoon of vanilla extract in the slow cooker.

  2. Cook for 2-3 hours on the low setting. Ensure you stir occasionally to prevent the chocolate from burning on the bottom. Tip: Remember not to use a metal spoon

  3. Once the hot chocolate is ready, serve and enjoy! 

  4. Tip! Why not decorate with your favourite toppings? Such as marshmallows, whipped cream, grated chocolate or fudge sauce

Chocolate Fondant

The ultimate chocolate dessert. This rich and molten, is a classic dessert that always hits the spot. Whether it for a dinner party or mid week dessert treat. 

This chocolate fondant recipe is even easier too with our synchronised meal solution, the Intellisteam. 

Serves: 2


  • 50g unsalted butter, plus a little extra for greasing 

  • ½ tbsp cocoa

  • 50g dark chocolate (85% cocoa) 

  • 1 medium egg and 1 egg yolk 

  • 50g caster sugar

  • 1 level tbsp plain flour 

To Serve: 

Cream or ice cream


  1. Grease the inside of two 200ml pudding moulds or ramekins.

  2. Put the cocoa into one mould and evenly coat the sides and base, then tip into the other mould and repeat.

  3. Put the butter and chocolate into a heatproof bowl and melt over a pan of simmering water. Don’t allow the bottom of the bowl to touch the water. Stir occasionally then leave to cool.

  4. Put the egg, egg yolk and sugar into a mixing bowl and whisk on high speed for 3½ -4 minutes until pale in colour and thickened enough to hold the trail of the whisk.

  5. With a spatula, gently fold in the chocolate and butter mixture and then fold in the flour.

  6. Divide the mixture between the two moulds and place in the Rear Container. Cover the Container with the Lid.

  7. Set the time using the sauce preset (30 minutes) and adjust to 17 minutes. Press the Start/Pause Button.

  8. When ready remove the moulds from the Intellisteam container using oven gloves and leave to rest for 2 minutes on the work surface. Then put a side plate over the top of the fondant and invert. Put the plate on the work surface and very carefully remove the mould. 

  9. Serve warm with cream or ice cream.

Slow cooked chili

This is the classic comfort food dish, but better. The best chilli con carnes take their time to bubble away on a low heat, so a slow cooker is perfect for creating a super tasty dish for all the family to enjoy.


  • 900g beef mince

  • 1 large red onion, finely chopped

  • 2 cloves garlic, finely chopped

  • 400g can chopped tomatoes

  • 2 tbsp smoked paprika

  • 410g can Kidney beans, drained

  • One beef stock cube

  • ½ tsp hot chili powder

  • 1 tsp cumin

  • Dash of Worcester Sauce

  • 100ml boiling water

  • Salt and freshly ground black pepper

  • 4 tbsp chopped fresh parsley

  • Basmati rice, to serve


  1. Tip the mince into the slow cooker stoneware and turn on to Low heat, crisp up the mince a little before adding other ingredients.

  2. Add the onion, garlic, soup, paprika, beans, stock cube, chili powder and cumin, salt and pepper, then mix well.

  3. Add enough boiling water to come halfway up the mixture, to replace the moisture coming out of the beef and the onion. Place the lid on top and cook for four to five hours on Low, or two to three hours on High, or until the meat is tender.

  4. Once cooked, remove the lid and stir. Add a little more seasoning and serve straight from the pot with basmati rice and plain natural yoghurt.


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