Whether you're there for the spectacular fireworks display or marking the historical significance, spending Bonfire Night outdoors in the November chill certainly works up an appetite.
That's why having a hearty, warming meal either before or after the cold evening's festivities is essential.
Mary Berry's sausage stew recipe delivers a flavourful dish combining smoky paprika, rich chipotle paste and delicious cherry tomatoes - and it's incredibly straightforward to prepare.
Mary noted that chipolata sausages are often overlooked in favour of big juicy sausages, but they are "perfect for this smoky, spicy take on a cassoulet", as they don't release too much fat and cook quickly. She added: "This is a great dish for feeding... hungry people."
This recipe is ideal for November generally, working brilliantly as a Guy Fawkes night celebration meal or simply as an effortless dinner when you're not in the mood for complicated cooking during the colder months.
Better still, it requires just 30 minutes of preparation time before leaving the stew to simmer away for another half hour.
Serve with:
1. Begin by heating one tablespoon of the oil in a deep frying pan or flameproof casserole dish over a high heat. Add the sausages and fry until golden brown all over. Remove and set aside on a plate.
2. If necessary, add the remaining oil to the pan. Add the onions, garlic and pepper, frying for several minutes. Mix in the chipotle paste, paprika and tomato puree. Pour in the wine and stock, then add the baked beans.
3. Pop the sausages back into the pan, cover it with a lid and bring it to a boil. Lower the heat and let it simmer gently for roughly 25 minutes.
4. Add the tomatoes and return to the heat to simmer for a few minutes, until the tomatoes are soft but still maintain their shape. Serve piping hot with mash or jacket potatoes.
This recipe freezes well once cooked and can be prepared up to eight hours in advance.