Crab sticks with dip

For the sweet chilli dip: 1/2 cup bottled sweet chili sauce, 2 tablespoons corn syrup, 1 teaspoon tomato ketchup, 1/4 teaspoon salt
For the crab sticks: 15 pieces kani, 3/4 cup all-purpose flour, 1 egg, beaten, 1 1/2 cups Japanese breadcrumbs, oil for deep-frying

Make the dip: Boil together all ingredients for 2 to 3 minutes or until syrupy.
Dredge kani in flour, coat in egg, then roll in breadcrumbs. Repeat with the rest of the kani.
Heat oil for deep-frying. Deep-fry kani over medium heat until golden brown. Drain on paper towels.

Macaroni cheese with ham

115 g macaroni, 45 g butter, 30 g plain flour, 450 ml creamy milk, salt and freshly ground pepper, a pinch of grated nutmeg, 115 g Cheddar, grated, 55 g lean ham, chopped, 30 g fine home-made breadcrumbs

Preheat the oven to 190°C/375°F, gas mark 5. Bring a pan of salted water to the boil and cook the macaroni until almost al dente. Don't overcook it or it will go flat and will not absorb the sauce. Meanwhile, make a bechamel sauce with 30 g butter, the flour and milk. Season with salt, pepper and grated nutmeg. Add the cheese and ham and stir until the cheese has melted. Drain the macaroni and mix into the sauce. Taste for seasoning. Pour the mixture into a buttered baking dish. Sprinkle the top with the breadcrumbs and dot all over with pieces of the remaining butter. Bake for about 20 minutes or until the top is golden brown.

Bonfire Night baked potatoes

4 medium baking potatoes, 2 tbsp olive oil, 25g butter, 1 large onion, finely sliced, 6 slices smoked streaky bacon, chopped, 2 tbsp double cream, 200g mixed good melting cheese, such as Reblochon, Raclette or Gruyère, chopped parsley, to serve

Heat oven to 200C/180C fan/gas 6. Prick the potatoes all over with a fork, then rub with half the oil, some sea salt and black pepper. Arrange on a baking tray and bake in the oven for about 1 hr 15 mins, until their skins are crisp and they are completely tender when prodded.
Meanwhile, heat the remaining oil and half the butter in a frying pan. Add the onion and gently cook for 15-20 mins until softened and golden. Remove from the pan and set aside, add the chopped bacon and fry until just crisp. Remove using a slotted spoon and place on kitchen paper.
Halve each potato lengthways (watch out, they will be hot), then scoop out most of the potato into a bowl, leaving a potato skin shell with a thin layer of potato. In the bowl, crush the potato with the remaining butter and the double cream. Season with salt and pepper. Fold through the onion, bacon, three-quarters of the cheeses and half the parsley. Spoon back into the potato shells and top with the remaining cheese. Transfer to the baking tray and return to the oven for 10-15 mins, until melting and golden. Sprinkle with the remaining parsley and serve with a sharply dressed crisp salad, if you like.