Nothing beats a warming pie or a burger after a cold night at the fireworks.

But don't just throw something together. Take tips from Britain's best chefs and create a meal that goes with a bang.

From Marcus Wareing cheeseburgers, using ciabatta for the bun with a spreading of hummus and olive oil and topped off with some melted cheese and fried onions, to a cheddar pastry crust courtesy of Nathan Outlaw, these recipes will add sparkle to your night.

Top the whole whole thing off with Paul Ainsworth’s fantastic ‘Taste of the Fairground’ dessert, created for the BBC’s Great British Menu.

This playful take on two bonfire night classics involves homemade marshmallows and toffee apples. A wonderful bonfire night treat!

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  • Marcus Wareing’s cheeseburger with caramelised onions

    <strong>Burgers</strong> 500g beef mince<br> 1 onion, peeled and diced<br> 2 garlic cloves, crushed<br> 1 free-range egg, lightly beaten<br> 50g brown bread crumbs<br> 2 tbsp flat-leaf parsley, chopped<br> 2 tbsp tarragon, chopped<br> 1 tbsp tomato purée<br> 2 tbsp soy sauce<br> 2 tbsp tomato ketchup<br> ½ tsp freshly ground black pepper<br> ½ tsp salt<br> Vegetable oil<br> <br> <strong>Caramelised onions</strong><br> 25g butter<br> 3 onions, peeled and sliced<br> 1 tbsp thyme, just the leaves<br> ½ tsp salt<br> <br> <strong>To plate</strong><br> 4 slices Emmental<br> 2 ciabatta loaves, halved horizontally<br> 4 tbsp hummus<br> 2 tbsp extra virgin olive oil<br> 4 handfuls rocket<br> <br> Serves 4<br> <br> 1. Combine the ingredients for the burgers in a large mixing bowl. Fry and taste a little of the mixture to check the seasoning; adjust if necessary. Shape into four patties and place in the fridge. <br> 2. For the onions, melt the butter in a medium-sized frying pan, add the sliced onions, thyme and salt. Cook for around 20-25 minutes until golden and sticky, set aside and keep warm. <br> 3. Heat 1 tablespoon of vegetable oil in a large frying pan and brown the burgers until cooked through, about 6-7 minutes each side. Remove rom the heat and place a slice of cheese on top of each one to melt gently. <br> 4. Brush the inside of the ciabatta with the oil and place under the grill to lightly toast. Spread one half with hummus, then lay the beef patties on the other. <br> 5. Add the caramelised onions and rocket and sandwich together. Cut into sections and serve.

  • Nathan Outlaw’s chicken and mushroom pie

    <strong>Pie Case</strong><br> Cheddar cheese pastry<br> 120g plain flour<br> 1 pinch salt<br> 30g butter, chilled<br> 30g lard<br> 60g cheddar cheese, finely grated<br> 1 egg, beaten<br> <br> <strong>Chicken and mushroom pie filling</strong><br> 2 tbsp olive oil<br> 3 boneless and skinless chicken breasts, cubed<br> 150g button mushrooms, quartered<br> 1 small onion, chopped<br> 1 garlic clove, finely chopped<br> 50g butter<br> 2 tbsp plain flour, plus more for dusting<br> 300ml milk<br> 200ml chicken stock<br> White pepper to season, freshly ground<br> Salt<br> 2 tbsp chopped chives<br> 2 tbsp chopped parsley<br> 1 egg, beaten<br> <br> Serves 4<br> <br> 1. For the pastry, sift the flour into a bowl and add the salt. Dice the butter and lard, then combine into the flour mixture with your fingertips until it resembles fine breadcrumbs. <br> 2. Mix in cheddar, then add just enough of the egg to bring together as a firm dough. Knead lightly and wrap the dough in cling film. Chill until required. <br> 3. Preheat the oven to 200°C/gas mark 6. <br> 4. Heat the olive oil in a large pan, then add the chicken and fry until the chicken begins to turn white. Add the mushrooms and continue to fry until the chicken is golden-brown. Remove the mixture from the pan and set aside. <br> 5. Add the onion and garlic to the same pan and fry for 2-3 minutes or until softened. Remove from the heat and set aside with the chicken and mushrooms. <br> 6. Melt the butter in a large, clean saucepan. Add the flour and cook for about 3 minutes, stirring constantly until it has formed a thick smooth paste. <br> 7. In a bowl, mix the stock, milk, white pepper and salt together. Pour the liquid slowly into the flour mixture a bit at a time, stirring constantly until smooth. Simmer over a gentle heat, stirring constantly for about 5 minutes or until the sauce has thickened. <br> 8. Stir in the chives and parsley, then pour the sauce over the chicken, mushrooms, onions and garlic. Mix well, then spoon into a pie dish and leave until completely cool. <br> 9. Roll the pastry dough out on a lightly floured surface until it is the thickness of a pound coin (around 3mm). Brush the edges of the pie dish with beaten egg, lay the pastry on top, press down the edges and trim. Brush the top of the pastry with beaten egg. <br> 10. Make two or three slits in the top of the pie to allow steam to escape, then bake the pie in the oven for 20-25 minutes, or until golden-brown on top.<a href="http://www.greatbritishchefs.com/"></a>

  • Paul Ainsworth’s toffee apple and marshmallow kebabs

    <strong>Marshmallow</strong><br> 450g caster sugar<br> 1 tbsp liquid glucose<br> 200ml water<br> 2 egg whites<br> 9 gelatine leaves, soaked in water until soft<br> 1 vanilla pod, seeds scraped out<br> 1 tsp olive oil<br> Cornflour for dusting<br> Icing sugar for dusting<br> <br> <strong>Toffee apples</strong><br> 3 apples, peeled, core removed, thickly sliced<br> 50g sugar<br> 50g butter<br> 4 sprigs fresh thyme<br> <br> Serves 8<br> <br> 1. Begin by making the marshmallows. Add the sugar, glucose and water to a heavy-based saucepan. Bring to the boil, continuing to cook until the mixture reaches 127C on a sugar thermometer. Stir in the gelatine sheets and vanilla and transfer to a heatproof jug. <br> 2. While the mixture is cooking, whisk the egg whites to form peaks when the whisk is removed. <br> 3. Slowly whisk in the hot sugar mixture until the egg whites thicken and become very glossy. Continue to whisk for about 5 minutes, or until stiff peaks form when the whisk is removed. <br> 4. Take a tray with sides 3-5 cm deep and very lightly brush it all over with olive oil, before dusting with some cornflour and icing sugar. Spread the syrup and egg white mixture onto the tray with a spatula, ensuring it is evenly distributed. Leave to set for at least an hour. <br> 5. For the toffee apples, preheat the oven to 180°C/gas mark 4. Use a 2.5cm pastry cutter to cut the apple slices into circles. <br> 6. Heat the sugar, butter and thyme in a frying pan over a medium heat until the sugar and butter have melted. Increase the heat and continue to cook until the mixture has the consistency of toffee. <br> 7. Dip the apples in the toffee until well coated, then transfer to a baking tray lined with baking paper. Bake in the oven for 8-10 minutes. Remove and set aside to cool. <br> 8. Once the marshmallow is set, turn it out onto a surface dusted with cornflour and icing sugar, heat a knife over the hob and cut 2cm by 2cm cubes of the marshmallow. <br> 9. To serve, thread the toffee apple slices and marshmallow cubes onto kebab skewers. Using a cook's blowtorch, caramelise the outside of the marshmallow. <br><a href="http://www.greatbritishchefs.com/"></a>