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Remember, Remember the 5th November…oh and the cake in the oven!

I’m leaving this blog to the experts. As my name isn’t ‘Nigella’ or ‘Delia’ I felt this was best to do. And, as we have quite a few gourmet hotels in membership collectively boasting an impressive 50 AA Rosettes for their cuisine, it seemed the most sensible option too! They obviously know their way around a kitchen and I’m not sure my suggestion of boiling tinned hotdogs is really classed as a bonfire night ‘recipe’ anyway.

With bonfire night falling on a weekend, it gives us all more time to prepare tasty treats to enjoy during the oohs and the ahhs*. So here are three suggestions courtesy of those in the know at the BEST WESTERN PREMIER Mount Pleasant Hotel, Doncaster and the BEST WESTERN Annesley House Hotel, Norwich. I’ll hand it over to them.

* With a mouthful of food, the phonetics may vary this year.

Yorkshire Parkin

Makes 12 squares (use 10″x 8″ tray)

  • 250g Self Raising Flour
  • 250g sugar
  • 2 tsp Ground Ginger
  • 1tsp Bicarbonate of soda
  • 55g Butter
  • 90g Black Treacle
  • 25g Golden Syrup
  • 1 egg
  • 200ml Milk


Sieve the flour, ginger, sugar and bicarbonate of soda
Melt the butter and syrup
Mix the melted butter and syrup with the dry ingredients
Beat the egg with the milk & add slowly to the mixture.
Beat until smooth
Pour into lined tray
Bake @ 150°C for approx 20 – 25 minutes

Bonfire Toffee

  • 6 tbsp sugar
  • 40g Butter
  • 3 tbsp Milk
  • 3 tbsp Golden syrup
  • Splash White Wine Vinegar


Place all the ingredients into a pan
Boil to a light caramel
To check the caramel drop little toffee beads into a cup of iced water,
If the toffee hardens it is ready.
When ready pour into a lightly oiled tray and allow to set

Roasted Pumpkin & Broad Bean Risotto with Rocket and Parmesan Salad

Serves 4

  • 1 Small Pumpkin
  • 1 Chopped White Onion
  • 1 Clove of Garlic (peeled)
  • 750ml Double Cream
  • 3 Sprigs Thyme
  • 15 Coriander Seeds
  • 50ml of Pumpkin Oil or Olive Oil
  • 600g Arborio Rice
  • 2 Banana Shallots (finely diced)
  • 30g Unsalted Butter
  • 300ml Dry White Wine
  • 1 litre of Cold Water
  • 60g Frozen Shelled Broad Beans
  • 75g Grated Parmesan
  • 75g Diced Mozzarella
  • 1 Bag of Washed Rocket
  • Parmesan Shavings as desired


Cut the pumpkin into 7cm chunks, place into a roasting tin with chopped onion, garlic, thyme and coriander seeds.

Cover with Pumpkin Oil and roast in a pre heated oven at 190 degrees (gas mark 4) for 25-35 minutes until pumpkin is soft and tender, leave to cool.

Wash the rice under cool running water for 2-3 minutes.

Sweat the shallot in unsalted butter until soft and without colour. Add the wine and reduce, add the rice and cover with water, bring to the boil. Simmer rice for 15 -20 minutes stirring frequently until the water has disappeared.

Whilst rice is cooking remove the skin from the cooked pumpkin and place in a saucepan with the contents of the roasting tin, cover with double cream and bring to the boil. Blend the contents of the saucepan until smooth.

Add the cooked rice, broad beans, grated parmesan and mozzarella. Heat Gently until cheese melts. Season with salt and pepper to own taste.

Serve in a deep bowl, topped with rocket and parmesan shavings.

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