Memories of bonfire night still leave me feeling warm
Thousands of you will be heading out to bonfire evenings in the coming few days – and so will I. I love this time of year, it's probably my favourite. It might have something to do with the fact it's my birthday soon!
Or the fact I really enjoy walking my dog on the beautiful, crisp, clear autumn mornings. And the colours of the countryside at this time of year are incredible. Autumn also brings so many of my favourite flavours into the kitchen. And it's the perfect time of the year for my all-time favourite method of cooking – fire!
I've always had a fascination with fire and bonfires get me in the mood for delicious food. I remember an episode once while still at school. My careers teacher asked me what I'd like to do when I left school.
"I want to be a chef," I said confidently.
"But what if you're not a chef, what would you like to do then?"
I looked back, puzzled. "No, I want to be a chef."
As a kid, we had great bonfires. I have very fond memories of building them with my grandpa. As the fires died down, we'd wrap potatoes in foil and put them into the burning embers.
We'd cook bananas in their skins or toast marshmallows.
One of my favourite recipes for bonfire night is 'dirty steak'. It's easy to cook and it's delicious; it encapsulates all of the aromas associated with bonfire night. A guest at the restaurant told me how to do it – and now I swear by it.
You take good sirloin steaks, at least an inch thick, and smother them in a paste made from cracked black pepper, salt crystals, garlic powder, butter, dried chilli flakes and fresh garlic and thyme. When the bonfire has died down, you place the steaks directly on the burning embers – a wood fire is better than a coal one.
You cook the steaks directly on the embers for a couple of minutes each side, then brush the embers off the steaks, rest them, and away you go – the best 'barbequed' steak ever.
I know why I always will remember remember the fifth of November and I can't wait.
Will Holland is a multi-award winning Shropshire chef who earned a Michelin star before the age of 30. He features on James Martin's Saturday Kitchen. He's busy creating his first restaurant, in Bridgnorth, which opens in spring 2014.
