Food Styling

May 25, 2014

3 Quick Cheese Snacks for the Good Food Channel

Today is officially the last day of National Vegetarian Week 2014. In case you’ve taken the challenge and are in search of some simple and tasty recipes to round off the weekend, I thought I’d highlight three recent quick cheese snacks, created for the Good Food Channel. Really though, who needs an excuse to indulge in a little melted cheese?! Of course, you can also use any of your favourite vegetarian alternative cheeses in these recipes…

Three Cheese Snacks — 3 Quick Cheese Snacks created for the Good Food Channel

Firstly, a super-quick Mexican inspired snack – my Cheese Quesadillas with tinned black beans, tomatoes, spring onions and grated cheese. Use a chilli cheese if you fancy, and any beans – black, pinto or fava beans – drained and washed.

Cheese Quesadillas {Recipe Here} for the Good Food Channel

Next, one of our favourites for a quick cheese snack, are my Three Cheese Toasties, with leek, garlic and thyme on sourdough. They take around ten minutes to make, and I simply used a griddle pan to make mine, weighed down a little with a heavy lid. If you have a panini machine or a toastie maker, you can use that instead. I usually like to use a combination of cheddar, mozzarella and Gruyère or Comte – but really, use any cheese that you like or have in the fridge to use up – or a vegetarian alternative.

Three Cheese Toasties {Recipe Here} for the Good Food Channel

Finally, if you have hungry kids, you can’t go wrong with these Cheese and Marmite Swirls. Simply keep a packet of ready rolled/ready to use puff pastry in the fridge or freezer, then unroll, spread with Marmite, sprinkle over the granted cheese and roll up. Once sliced, place them on a baking tray lined with paper, brush with a little beaten egg and bake for fifteen minutes. Serve when warm, but not too hot for little fingers!

Cheese and Marmite Swirls {Recipe Here} for the Good Food Channel

I hope that’s given you a little inspiration for the Bank Holiday weekend, or perhaps, for an after school snack or quick lunch.

How did you get on with the challenge to “go green” for National Vegetarian Week?

Recipes commissioned by the Good Food Channel – recipes, styling and photography by Ren Behan.

March 22, 2012

An Interview with Sarah Cook from BBC Good Food Magazine and Top Tips for Food Styling

Yesterday, I wrote about the Food Styling course I took at Leiths School of Food and Wine with Sarah Cook from BBC Good Food Magazine. There were lots of lovely comments (thank you!) including a link to another lovely student’s Blueberry and Vanilla Cake, which is very much worth checking out.

Following the course, I was able to have a chat with Sarah about her journey into Food Styling, as well as picking out some of the ‘top tips’ I gleaned from the course for budding food bloggers wanting to improve their skills.

There are lots of routes into Food Styling, but Sarah styled her first recipe about five years ago, jumping right in at the deep end after taking a Professional Food Diploma at Leiths School of Food and Wine.

“I won a six-month internship at Good Food Magazine after taking a course at Leiths, so now that I am teaching there I have come full circle! I think the best and easiest way to start is by styling your own recipes because you have a very clear vision of how you want them to look when you write them. It’s also a great way to build confidence before you begin styling anyone’s and everything!”

As to the qualifications and skills required of a Food Stylist, Sarah is Leiths qualified. Having said that, not everyone has a chef’s background, but it is helpful:

“If a recipe suddenly fails on a shoot I hopefully have the skills and know-how to put it right… Say the loaf cake has a sunken middle? Probably too much raising agent. If you’re a really competent home cook, then at the least I’d probably suggest a short baking course, because that’s generally the more sciency bit to put things right! And a good eye, an artistic flair – it’s the perfect job if you’re creative and you’re a foodie, you get to combine both bits! I would say that the key attributes for a Food Stylist are to be a good cook and baker, organised, a team player, artistic, versatile and calm!”

Although Food Styling and editing sound like the ultimate fun job, Sarah finds that there are challenges:

“Working mainly editorially (for a magazine) the hardest parts are shopping and shooting out of season. I spent this week arranging cakes for a Jubilee street party feature on a freezing, rainy day! By August I’ll be steaming puddings, with all the ovens raging, and trying to find nice looking Brussels Sprouts when most people are eating berries and barbecuing their dinner!”

There are, however, plenty of perks and highlights of being a Food Stylist:

“I’m biased because I think I pretty much have the best job in the world. Every day I get to be creative with food, try great recipes, explore great shops and work with lots of different, but equally passionate people. It is hard work, the days are long and you’re on your feet from 9am till 6pm, but it’s definitely worth it.”

I was also keen to ask Sarah about her ‘rise to the top’ at BBC Good Food Magazine and how her role differs now that she is also Deputy Food Editor:

“Now I’m working for one magazine, I spend more of my time planning what I want to put in each issue, writing recipes, editing other people’s recipes and briefing and organising shoots. The cover is my baby too, which is probably the most important food picture in each issue, so that’s an exciting (and nerve-wracking!) job each month. As we’re monthly, our working months are quite cyclic too…2-3 weeks of frantic writing and testing, then 2-3 weeks of shooting features.”

The big question – is Sarah beginning to see more food bloggers interested in a career in Food Styling?

“Lots more! Most bloggers I know are happy doing what they’re doing but looking for tips to step-up their skills. For those who are looking to become a food stylist, I would say try to assist as many different stylists as you can – I’m still picking up new things when I work with someone different for the first time. Offer yourself for free and always remember to take a pinny!”

Top Tips for Food Stying

Keep an eye out for food trends and develop a more critical eye. For example, look at some of the different styles within magazine, websites and other blogs – Donna Hay always styles her food in a very bright, fresh and simple way with blue or white backgrounds and simple crockery. Other styles include shabby chic, using vintage kitchenalia, or old-fashioned props. Some shots are taken against a darker background and are more intense. Other shots are minimalist, for example, shot against white wood with only white plates. Summer features are more outdoorsy, depicting a desire perhaps for healthy eating, natural and organic produce

Start a Food Stylists tool-kit including knives, spatulas, palette knives, brushes, measuring spoons, piping bags/nozzles, small scales, timers, tongs and thermometers, rolling pins, sieves, skewers, straws, funnels, blow torch etc.

Don’t use the same plate for every photo you take, pick up mis-matched crockery from charity shops and vintage fairs.

Keep a list of where to buy out-of-season produce and more unusual items, such as micro herbs, banana leaves, courgette flowers…

Try and assist on a food shoot to pick up practical and first-hand styling tips.

Thank you Sarah for the extra interview and words of wisdom!

March 21, 2012

Courses: Food Styling at Leiths School of Food and Wine with Sarah Cook

“Food Styling: The perfect outlet to combine an artistic eye and culinary talent.” – Sarah Cook, BBC Good Food Magazine

Since starting my food blog, and even before, I’ve always been very keen to attend courses and to learn new skills. Given that I’ve always been interested in cooking, most of the courses I’ve taken have had a culinary twist.

I’ve also always secretly wanted to be a student at Leiths, so I when I saw a Food Styling course on offer with Sarah Cook, the Deputy Food Editor at BBC Good Food Magazine, I put my name down and hoped for the best. The course was aimed at writers looking to improve their food blogs or those looking to explore a career in styling and I hoped I would be able to pick up a few tips and learn some new skills that I could put into practice through my blog. I was lucky enough to get a place before Christmas and the course was spread across six Tuesday evening classes (2 hours) and one Saturday (half day) for the final project shoot.

Surprisingly, I was one of only a couple of food bloggers on the course out of over twenty students. It was a little bit like being back at school, with a whole load of new faces and homework (!) but everyone was really friendly and Sarah, our tutor, was probably one of the nicest people you’ll ever get to meet in the business. Most of the students worked in other industries, such as fashion, publishing and photography, and were also curious as to what Food Styling entailed. Others worked in completely different sectors, such as banking, and simply wanted to take the course as an outside interest or hobby.

I was perhaps most surprised to learn that there are so many varied jobs and projects that you can work on as a Food Stylist. For example, you can work freelance or in-house, editorially (for a magazine or newspaper), on a cookery book alongside a photographer and designer, or in brand advertising and packaging, as well as in television.

I think there is a common misperception about the job, for example, that it mainly entails sticking mashed potato on a plate in place of ice cream or making ‘fake food’ look ‘real’ for the cameras. Not so, as I found out from Sarah and other guest tutors, such as photographer and blogger, Stuart Ovenden and Food Stylist, Writer and Chef Jennifer Joyce.

Throughout the course, we learnt how to critically evaluate food photograhps, looked at trends, legistlation and how to start a stylists tool kit. There were a number of practical sessions and demonstrations with tips from Sarah along the way. The fun part was being let loose in the Leiths kitchens, surrounded by copper pans and trainee chefs. No, Food Stylists don’t use mashed potato in place of ice cream. The key to making food look ‘pretty’ is to use fresh food and to practice, practice, practice. Sarah has a particular fondness for baking, so it was great to watch her demonstrate how to ice a cake and to get her (constructive) advice on our own efforts!

We also worked towards a final project, where we were tasked with styling one of our own recipes with guidance from Sarah, which would then be photographed for our portfolio by Stu Ovenden, a BBC Good Food photographer and blogger. This was a bit nerve-wracking, but was huge amounts of fun and all the final dishes were extremely varied and included hand-decorated macarons, homely pies, a great British fry up and my own twist on Polish pancakes filled with cream cheese.

Stuart Ovenden — Working with Stu Ovenden, BBC Good Food photographer

Learning about the industry was a realy eye-opener. As a Food Stylist, you are also Home Economist. Your cookery skills as well as the ability to multi-task, stay cool under pressure and be super-organised are key. On any given day, Sarah might be required to write the recipes according to a particular brief, organise a shoot and work alongside a Food Photographer and Props Stylist to bring the feature together. The Food Stylist shops for all the ingredients, a task which is often made much harder as magazines shoot three-four months in advance. The next stage is cooking the food, often on the day of, or even on the morning of the shoot, or whilst the shoot is happening! The main thing is to ensure that the food is fresh and is shot as it would look at home, as well as being given a final test before going into the magazine. Although you have to allow for the fact that things can go wrong, you generally only also get one chance to get it right; magazine food shoots are tightly packed in terms of timing and content. You might also be working with 5-6 dishes per shoot as well as working to a specific budget – so the pressure is really on!

LeithsPractical — Syling a Greek Salad and individual Christmas trifles - practical sessions

Generally, British magazines follow Australian trends, with Donna Hay’s work perhaps being the best example of a successful Food Stylist, Home Economist and cookery book author. Sarah was very proud to now work full-time for BBC Good Food Magazine as their Deputy Food Editor. The magazine is also keeping up with digital media, with iPad moving covers (a shoot that looks like a movie but that is made up of individual shots) and an award-winning iPad app, as well as frequently uploaded content online. Sarah’s ‘top tip’ was to get some experience on a moving cover shoot, which are the latest big thing.

All in all, I found this course really interesting. It was a good balance of practical styling, as well as tips from Sarah and her guest tutors, with great information about the industry. Sarah was extremely bubbly and chatty and was very keen to share her experiences and stories and answer all our questions. I found the length of the course (6 evenings and one Saturday) to be just right – I had been looking to do something longer than a one day course and I was able (just about!) to get into London with a bit of back-up with childcare.

My final project shot - Polish Pancakes with Cream Cheese - photo by Stuart Ovenden

As to a career in Food Styling, well, I think I was quite surprised at the long hours involved, and very often, magazine shoots are in quite random places (lofts/studios/locations) starting very early. So for me, with two little children, it would be quite hard to get off the ground. However, Sarah did mention that many Food Stylists work freelance and that the biggest agency for Home Economists, Food Stylists and Props Stylists is the HERS Agency in London. The best thing to do would be to get work experience on shoots, with experienced stylists and build up your own portfolio.

As a blogger, the best thing for me to was get to work with Sarah and a professional food photographer, which really helped me understand how a shoot comes together and how to get your food to look as good as it does in a magazine – if only for my final project!

Leiths School of Food and Wine offer two great courses for food bloggers or aspiring food writers and stylists – Food Writing with Lulu Grimes and Food Styling with Sarah Coook. I paid £270 to attend the Food Styling course, but noticed that the price has now gone up to £450 for 6 evenings and one 1 Saturday (final project shoot) – possibly due to a higher demand!

Value for Money

A little note on the course cost – I should point out that some of the sessions included practical food styling and all the ingredients were included. The only ingredients that weren’t included were my final project food costs and I also had to take in a few bits (toppings) for a trifle as part of a team task. Sarah is one of the most experienced people in the industry (plus there were additional guest speakers) giving advice. Sarah has worked as a Food Stylist for five years and is now Deputy Food Editor for Britain’s top selling (with a circulation of 351,430 copies) cookery magazine. Also, you are paying a certain amount for the prestige of a Leiths course, and I did receive a Leiths certificate. I have, in the past, paid in excess of £230 for a one-day cookery course, so all in all, even at the higher price, I think the cost is justified. However, taking this course doesn’t guarantee you a path into Food Styling!

The Food Styling and Food Writing courses at Leiths are consistently fully booked, so you have to be very lucky to get a place!

If you are interested in topping up your skills as a food blogger or gaining new ones, you could look into local courses, online writing courses or you could also consider basic cookery courses or a digital photography course (next on my to-do list.)

You can also follow Sarah Cook @Sarah_Cooking on Twitter if you want to ask any burning questions of your own!

P.S Stu Ovenden’s blog Appledrane is stunning and regularly features shots from his shoots as well as foraging photos!

P.P.S Check out Roswensian’s Blueberry & Vanilla Cake – also a Leiths final project student.

Look out for an interview with Sarah Cook coming soon and more top tips on Food Styling.

November 4, 2011

Spiced Toffee Apple Cake (Sarah Cook’s Recipe)

Thank you to everyone who left comments for myself and my sister Wanda on my first Blogoversary! Wanda was greatly encouraged and (I hope) enjoyed writing her first post and sharing her wonderful recipes from Italy.

Today, I wanted to tell you about a cake I made recently, which was a big hit both with my family and at the BBC Three Counties Studio where Nick (My Daddy Cooks) introduced me to the iconic Becky Wiggins (English Mum), foodie and new blogger Christian Carden-Maund (Big Mad Cookery Dad) and wine expert Charles Bennet. I had made a big tray of cake the night before and so took some of it into the studio, but it’s also perfect for Bonfire Night so I will definitely be making it again. Everyone was very kind and said that the cake was yummy. I had a blast listening to the show and meeting English Mum, and I was able to do my weekly ‘Ren Reccommends’ slot live which is always fun! The theme was ‘frugal food’ – Becky’s lamb meatballs and gooey chocolate fudge brownies were to die for and Christian made a great family supper made from leftover roast chicken, mushrooms, sherry and a cream sauce served with a mashed potato gratin. You can find the recipes on the fact sheet here (half way down the page on a red link) and English Mum’s fab write-up of her experience here. A happy day all around!

Anyway, back to the cake. I had spotted it from a mile away on the November cover of BBC Good Food Magazine and was pleased to see that it was, of course, one of Sarah Cook’s recipes. Sarah has also been a great guest on Nick’s show in the past and though I missed her in the studio, I was looking forward to meeting her on a Food Styling Course at Leiths School of Food and Wine . Sarah is the Deputy Food Editor at BBC Good Food there really isn’t much that she doesn’t know about food. What I don’t think I really appreciated is that it is the Food Stylist on a shoot who shops for, prepares and then cooks all the food. They are usually helped by a Props Stylist and perhaps an assistant and they work together with the Food Photographer to create the shoot. Sarah is also a Leiths Diploma graduate and as such, now runs her Food Styling courses there.

This week we had the opportunity of styling our own Greek Salad in the kitchen at Leiths under Sarah’s watchful eye. It was pretty amazing to see how twenty students can come up with twenty very different and unique ideas with a basic selection of fresh ingredients. We’re now half way through the course and at the end we get to style our own food and have Stuart Ovenden, a BBC Good Food photographer, take a professional photo of our food for our portfolio. Eek!

Anyway, at the risk of looking like teacher’s pet, here’s my take on Sarah’s wonderful Spiced Toffee Apple Cake. It’s so good that I have made it twice now and I’m making it again this weekend for Bonfire Night. You make the cake batter, which involves softening a few pitted dates in milk before pureeing them and mixing them with the rest of the cake ingredients. After that, you place finely sliced red apples over the top of the batter. When the cakes cooks, the apples cook too but keep their lovely shape and colour when baked.

Once the cake is cooked, you can drizzle it with Sarah’s quick toffee sauce, which you make by melting toffees in a pan with a splash of milk or, do as I did, and buy one! I actually spotted a sea salted caramel sauce at the shops that I quite fancied, so I just warmed that up and poured it over the top.

Sarah’s Spiced Toffee Apple Cake recipe can be found here on the BBC Good Food Website. It’s a great way of using seasonal autumnal red apples and I just made one other minor change which was that I used cinnamon in place of the mixed spice. I think it’s the clove aspect of mixed spice I’m not fond of, so next time I will be taking Karen up on her idea of blending my own mixed spice.

As this cake makes a perfect tea time treat, I’m sending this post across to an exciting new blog event, jointly hosted by Karen at Lavender and Lovage and Kate at What Kate Baked called the Tea Time Treats event – to which we are all cordially invited! The theme this month is Ginger or Bonfire Treats. There’s plenty of time to join in and don’t forget to look out for the round-up which this month will be posted by Karen. As I used autumnal apples, I’ll also be linking it up to Simple and in Season here at Fabulicious Food!

I hope you enjoy Sarah’s cake too. Let me know what you’re cooking up for Bonfire Night!

August 15, 2011

A Few Highlights from Food Blogger Connect 2011

This weekend I attended Food Blogger Connect, which is Europe’s first and biggest food blogging conference held in London.

I had no idea what to expect, since it was the first event of this kind that I’ve attended as a food blogger. All I did know was that as soon as I saw the event advertised I booked my ticket and put the event firmly in my diary to go!

The programme for the weekend was impressive from the start and as the event drew nearer, more and more big names of the foodie world were lined up to speak or hold workshops and the buzz started to grow within the food blogging community – globally!

Two things I definitely didn’t expect was to win a refund on my ticket just a couple of days before, courtesy of one of the event’s main sponsors Olives from Spain. Thank you so much for my pass! Olives from Spain were really generous, giving away four weekend passes on Twitter and further supplying us all with mountains of delicious Spanish olives throughout the weekend. I think we were all, almost constantly, nibbling. I have a couple of recipes to share too, from Olives from Spain, and will be posting about them a little more in the coming days.

(Yummy brunch and Olives from Spain demo!)

Secondly, I didn’t expect to meet so many food bloggers from all over the world – I had assumed that mainly UK food bloggers would attend, yet many had travelled from Europe, including Belgium, the Netherlands and Hungary, as well as even further afield from the United Arab Emirates.

Twitter was totally hijacked by the #FBC11 hash-tag as we tweeted our way through the best-bits of the programme and even tweeted eachother in the same room to try and put names to faces!

(Gretchen, Sally, Zita and Guilia)

One of the main guest speakers even came all the way from Florida. Jaden Hair of Steamy Kitchen shared all her tips on how she successfully turned her food blog into a business. She now speaks internationally all about her work as a blogger, recipe writer, TV food presenter, weekly columnist and cookery book author (with two children and only working three hours a day!)

Other international speakers connected with us over Skype and it was hugely exciting, for me in particular, to have the opportunity of meeting some of our home-grown experts and journalists, such as Fiona Beckett of The Guardian. Journalist and Broadcaster Tim Hayward of Fire and Knives and Alex Mead of Food and Travel Magazine also gave talks on the Friday evening, which I was sad to have to miss.

We also watched a recipe demonstration by chef and food writer Anjum Anand, who made a really delicious carpaccio of courgette, from her forthcoming book on vegetarian Indian cookery. ‘Up-and-coming’ chef Caroline Mili Artiss also partnered up with sponsors Cuisinart and Olives from Spain to show us how to make her version of a spicy black olive tapende.

(Anjum Anand and Caroline Mili Artiss)

The whole weekend was extremely varied in content and there were many highlights. It’s almost too hard to pick my favourite bits as all of it was hugely relevant, informative and memorable…but I’ll try!

My Pick of the Best Bits

I was really taken by Fiona Beckett’s workshop on Writing Style. It was perhaps particularly relevant for me, as Fiona told us that she had a mid-life career change from politics, becoming a journalist and food writer by taking a Post-Graduate Diploma in Journalism. Fiona started out her career in food writing by getting a position on a features desk and after this, started to freelance. She stumbled into blogging more recently, as a published cookery book author and as a regular food feature writer for British print publications. She now writes no less than four separate food blogs each highlighting a different foodie interest!

Fiona is a real champion of new talent, having collaborated with Signe Johansen and James Ramsden in their ‘student days’ of food writing, believing also that “Blogging has brought fresh voices to the food world and are a breath of fresh air.” Fiona also talked about the differences between blogging and writing for print media, which she has followed-up with a post about on ‘How to Blog like a Journalist’ on her own blog Food and Wine Finds which is well worth a read…

Other essential points made by Fiona included having to be more thorough in your research as a journalist, being more critical and impartial, the importance of observing what is going on, finding your voice as a writer (and how this can be different in a blog post to the voice you have in a print piece) as well as advising us to step back from our blogs sometimes to really think about how to add value to a post. What is it that our readers really want to know?

(Answers in the comments box, please!)

Fiona also spoke about how to craft a feature from a blog post, how to find an interesting angle on a particular topic and how to really grab your audience in a piece. She went on to talk about good recipe writing, or “Delia’s Law” as she calls it, as well as giving tips on writing restaurant reviews, book reviews and how to build up contacts as a journalist. All in all, I thought that Fiona’s advice was down-to-earth, generous and perfectly timed for my own recent adventures in food writing!

Almost in complete contrast to Fiona’s advice on traditional avenues and methods of food writing, were three separate workshops presented by Jaden Hair of Steamy Kitchen who talked in depth about how to turn your blog into a business and specifically, how to build traffic, community and how to monetize your on-line blogging journey. Her own real-life examples of how she turned a simple food blog into one of America’s leading business-blog sites was nothing short of staggering and yet in a strange way, believable and inspiring all at the same time.

I’m quite sure that we all came away from Jaden’s presentations feeling as though we could drive millions of visitors to our sites, bring in revenue from affiliate programmes and advertising and once we’ve expanded our social media platforms, visibility and brand even land our very own book deals! How realistic this is remains to be seen, although on the plus side, Jaden believes that British/European bloggers are about three years behind America so we have plenty of time to watch and learn.

One of Jaden’s essential pieces of advice to all bloggers is to hire a graphic designer and get a professional logo. I’d say her second most valuable point for us all was to work out our own personal value and worth and really think about the opportunities that come our way, including what we write about and how it helps us, rather than how many bloggers all-to-often help to promote big-name companies for very little or even for free.

We also listened intently to Nando Cuca from Cuca Brazuca who was in his own personal element having an audience of women captivated by his advice on SEO! He also talked about generating traffic by adding plenty of keywords, tags and categories and later on hosted a workshop on the future of blogging. In Nando’s experience, video blogging is relatively straightforward and adds value to your content adding the extra dimension of auditory stimulation. Nando was extremely entertaining as well as knowledgeable, encouraging us all, I’m sure, to give it a go! Look out for plenty more ‘You Tube’ channels being added to the food blogging world!

I think another personal highlight for me was taking part in a food photography workshop by Béatrice Peltre of La Tartine Gourmande, which, apart from anything else, was a unique opportunity to watch a truly creative professional at work. I am hoping to write a separate piece on this workshop for The Foodie Bugle because it really was remarkable and was certainly one of the most enjoyable parts of the whole weekend for me. I now have an expensive ‘wish-list’ of camera equipment to buy and so may well need to put some of Jaden’s advice into practice!

(Béatrice Peltre)

Above and beyond all of this was having the opportunity of meeting so many other like-minded and equally ‘passionate’ food bloggers (a word we were told not to use as often as we all do!) The community atmosphere was so strong, with everyone eager to make friends with each other and share their own individual experiences of food blogging. In a world where so many of us now increasingly interact socially over the web without ever meeting face-to-face Food Blogger Connect provided the perfect home for us all to finally meet to nibble, natter and network in the real world.

It was such a pleasure to meet all my fellow foodies and already, I await next year’s conference (already set for 22nd-24th June 2012) with eager anticipation.

(Christina, Judith, myself and Helen)

The Bountiful Plate
Mostly About Chocolate
Fuss Free Flavours

Thank you so much to Bethany Kehdy of Dirty Kitchen Secrets (the founder of Food Blogger Connect) and to Joslin Souza for putting together such a remarkable weekend for us all at The Hempel Hotel and to all of the brand partners.

(Bethany, Mayssam, Nando, Joslin and Caroline)

Olives from Spain anyone..?!

Food Styling

Value for Money

Look out for an interview with Sarah Cook coming soon and more top tips on Food Styling.

I hope you enjoy Sarah’s cake too. Let me know what you’re cooking up for Bonfire Night!

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