IF you’re planning to entertain on bonfire night, Dorset chef Chris Howard has some top tips to make sure your night goes off with a real bang(er).

“Remember, remember the fifth of November, a night filled with fun, fireworks and food.

“Bonfire Night – or Guy Fawkes night, as it’s also known, is invariably a cold, dark and sometimes wet event.

“Therefore, it’s certainly worth ensuring your bonfire night banquet has a bit of a bang to it.

“Your menu should include warming pick-me-up dishes that are simple to eat standing up and, most importantly, colourful – think autumnal orange pumpkins and rich stews with brightly-coloured root vegetables.

“Here are some really easy recipes, which will bring a cheer to the festivities and be more than welcome on a cold winter’s night.”

Sausages – From ‘Catherine Wheel’ sausages to Bratwurst, all sausages are welcome at my house on Bonfire Night, whatever their size and shape.

However, I think the simple banger works best for an outdoor winter barbecue.

Toffee apples – easy enough to make the day before, these sticky treats are a timeless classic.

While Bonfire Night is traditionally a British celebration, you could give them a trans-Atlantic twist by covering them in chocolate and crumbled Oreo cookies, or Reece’s peanut butter cups.

Toasted marshmallows – Okay, these might not technically be a dish, but marshmallows toasted on the flames of a bonfire are hard to beat, and the easiest dessert to make.

Jacket potatoes – brilliant with homemade chilli or simple baked beans – bake foil-wrapped potatoes in the oven first then finish them off in the flames of the bonfire.”

Spicy Mexican Hot dog (pictured)– Serves 4 Ingredients: 4x good quality pork sausages 4x bread rolls or demi baguette 4x handfuls crushed tortilla chips Sliced green jalapeños, cheddar cheese and sour cream to taste Hot chilli sauce ingredients: 4x dried ghost peppers (Naga Bhut Jolokia) 8x fresh scotch bonnet chillies, halved 3x fresh tomatoes, diced 3x tbsp tomato purée 2x medium white onions, diced 6x cloves garlic, sliced 2x tsp smoked paprika 2x tsp white wine vinegar 8x tbsp vegetable oil 1x tbsp water 2x tbsp sugar 1x tsp salt Method: First, make your hot chilli sauce. In a non-stick saucepan, add the vegetable oil, onions, scotch bonnets and garlic. Place over a low heat and fry for 10 minutes until lightly browned.

Add the chopped tomatoes, tomato purée, smoked paprika and water to the pan. Stirring regularly, cook down with a lid on for 25 minutes until the tomatoes have broken down.

While the tomatoes are cooking down, add the dried chillies to a bowl of boiling water to rehydrate.

When the tomato mixture has cooked, transfer it to a blender.

Add the vinegar, salt and sugar to the blender, followed by the rehydrated chillies.

Blend for one minute to make a smooth sauce.

Do this with a window open, and using a trustworthy blender with a securely fitting lid.

This isn’t the kind of sauce you want uncontrollably sprayed on you or your kitchen! Taste for salt, sugar and vinegar levels, then allow to cool and serve.

Next comes the easy part, of assembling your filling. Cook your sausages and place in the halved baguettes. Top with the homemade chilli sauce, followed by sliced Jalapenos, crushed tortillas chips and grated cheese, and finish with sour cream.