STAY SAFE THIS BONFIRE NIGHT

It never hurts to remind everyone to do everything they can to stay safe during bonfire night whilst they are enjoying themselves.  I think we can all think of a few near misses and sadly for some, a few hits.

So we thought we would take this opportunity to remind everyone of the firework code… But read on, we’ve also provided a warming vegetable chilli recipe to keep you warm.

THE FIREWORK CODE ALWAYS FOLLOW THE FIREWORK CODE

• Do not buy fireworks from UNLICENCED retailers. These fireworks may be unsafe and illegal.
• Only buy fireworks that comply with current safety standards.*

• Always keep fireworks in a closed box. Take them out one at a time and close the box. 

• Never put fireworks in your pocket.
• Be considerate. Let your neighbours know you will be having a display, especially if they are elderly or they have pets or children.
• Avoid setting fireworks off late at night, particularly if it is a school-night.
• Ensure your pets are safe.
• Carefully follow the instructions on EACH firework.
• Never go back to a lit firework unless the instructions advise otherwise.
• Never throw fireworks; it is dangerous.
• Light fireworks one at a time, at the end of the fuse, and at arm’s length.

• Light sparklers one at a time and wear suitable gloves, even when lighting them. 

• Never give sparklers to a child under the age of 5.
• Never throw spent fireworks on a bonfire.

STAY SAFE, BE CONSIDERATE, AND DON'T BECOME A NUISANCE.

*All fireworks supplied by BFA members are tested to conform to the current safety standards. If you require more information, contact the seller or any member of the BFA.

https://www.britishfireworksassociation.co.uk/

VEGETARIAN CHILLI

INGREDIENTS

1 x aubergine, diced into 1cm cubes

2 x courgettes, diced into 1 cm cubes

4 x carrots, peeled and finely chopped

2 x large onions, roughly chopped

3 x 400g cans of chopped tomatoes

3tsp garlic paste or 3 garlic cloves finely chopped

2 x red peppers, deseeded and chopped into 1 cm cubes

15g fresh basil, leaves removed and roughly torn

1 tbsp Olive oil

1 tbsp sugar

Salt & pepper to taste

1 tbsp dired oregano

½ tsp chilli flakes (or to suit)

1 x 400g can of kidney beans, drained and rinsed

2 x small mugs of basmati rice

4 x small mugs of boiling water

EQUIPMENT

2 x large saucepans

METHOD

1. 1. Gently heat the oil in the pan and then add all the vegetables
2.  
3. 2. Stir for 10 mins to ensure that the vegetables don't catch & burn
4.  
5. 3. Add the garlic and chilli flakes and stir well for 2 mins
6.  
7. 4. Add the tomatoes, kidney beans and bring to the boil
8.  
9. 5. Cover and simmer for 30 mins stirring every 5 mins
10.  
11. 6. Take the cover off and continue simmering for 15 mins allowing the sauce to thicken
12.  
13. 7. Season and add basil leaves
14.  
15. 8. Rinse the rice, even if the packet says not to
16.  
17. 9. Place the rice in the boiling water and cover with a lid
18.  
19. 10.Bring water back to the boil and then turn down and simmer
20.  
21. 11.Test if the rice is cooked after 12 mins
22.  
23. 12.When rice is cooked, serve
24.  

COOK'S TIPS

1. 1. Serve with natural yogurt especially if you need to cool the strength of chilli
2.  
3. 2. I make extra and convert it to either a Vegetable Bolognese or a Vegetable Lasagne
4.