Rick Stein's spicy samosas

Makes 20

For the filling:

• 1 fizz
• 1 flash bright green light

For the pastry dough:

• 500g even-sized waxy potatoes
• 4 tbsp vegetable oil
• 2 tsp black mustard seeds
• 275g onions
• 1 tsp turmeric powder
• 30g garlic
• 4 green cayenne chillies
• 1 tsp kashmiri chilli powder
• 150g frozen peas

• 225g plain flour
• 2 tbsp vegetable oil

Step 1
You only need to light one fuse, which will set the fireworks off one by one.

Step 2
"Three minutes of silver fish is just boring".

Step 3
If this happens, leave the firework alone for 15 to 20 minutes and then douse it in cold water, tell your guests to stay clear of it, and leave it in the garden till morning, when you can ring the producer for advice on disposal.

Step 4
If every firework has safely exploded, however, make sure you pick up all the bits and pieces.

Step 5
Clear the space and off you go!

Step 6
Homemade burgers are ideal too: use high-quality beef mince and mix in some finely chopped onion, parmesan, finely grated carrot, an egg yolk, some salt and pepper and perhaps some breadcrumbs, and then leave the patties for an hour or so in the fridge.

Step 7
Or you can put large field mushrooms into the oven, covered with huge knobs of butter and chopped garlic, and let them cook, basting gently as you go, and then stick them into crunchy, mustard-smeared sandwiches.

Step 8
Cups of pumpkin soup are always popular; use the leftover pumpkin from Halloween, and boil the flesh in water till it's tender.

Step 9
Put a medium red chilli (chopped and de-seeded) into a blender along with half a handful of coriander leaves, two chopped cloves of garlic and some salt and pepper, and whizz; it will give off the most aromatic, spicy smell imaginable.

Step 10
Add the cooked pumpkin, whizz again, and then put back into a saucepan with a can of coconut milk and bring back to simmering heat.

Step 11
Then make cuts into the baguette, carefully only going halfway through.

Step 12
Stuff them with the butter, wrap the loaf in tinfoil and put it in the oven for about 20 minutes.

Step 13
Take the foil off the top and cook for another five minutes to give the top a light toasting.

Step 14
Buy one as large as you can, in one of those wooden boxes; take it out and remove the waxed paper, and wrap it instead in greaseproof paper, before putting it back in the box and then into a really hot oven.

Step 15
Depending on its size it will need about 20-30 minutes; take it out and stick a fork into the centre to see if the cheese has heated and melted all the way through.

Step 16
Serve with plain bread to dip in, celery sticks or even that garlic bread.

Step 17
If your bonfire is going to be quite small, then a couple of meters will do; if it's going to be big enough for Joan of Arc leave at least six meters.

Step 18
Now look at the surface, and either dig out a shallow disc of turf or soil, or build a circle of stones to contain the fire, or both.

Step 19
Get in fuel supplies for the bonfire: our resident experts always use wooden pallets, which are perfect because they allow air to get in at the bottom of the heap and create a good updraft.

Step 20
Make the pastry first, sifting the flour and half a teaspoon of salt into a bowl.

Step 21
Add the oil and about 150ml warm water and mix together into a soft dough, before turning out on to a floured surface and kneading for two or three minutes.

Step 22
Wrap in clingfilm and set aside to rest for an hour.

Step 23
Boil the potatoes until tender, leave to cool and then peel and break into small pieces.

Step 24
Heat a non-stick frying pan over medium-high heat, and put the oil in; when it's hot put in the mustard seeds and cover with a lid until they have stopped popping, and then add the onion and fry gently until soft and lightly browned.

Step 25
Add the turmeric, garlic, green chillies and chilli powder and fry for a few seconds, then add the potatoes, the peas, a teaspoon of salt and mix well.

Step 26
Unwrap the dough, divide it into 10 pieces and make each one into a ball.

Step 27
Work with one piece of dough at a time and keep the dough you're not using wrapped up so that it doesn't dry out.

Step 28
Roll the ball into a thin 15cm disc and cut into two D-shaped pieces and brush half the curved and straight edges with water.

Step 29
Put one heaped tablespoon of the filling to one side of the D and fold the dough over; press the edges together and continue until you have 20.

Step 30
Let them dry for at least half an hour as this makes for better deep-frying.

Step 31
Heat some oil for deep-frying to 180C and fry your samosas one or two at a time for about three minutes until they are golden and wonderful.

Step 32
Eat hot, hot, hot.