"Remember, remember, the fifth of November. Gunpowder, treason and plot."
As the old rhyme goes, there is no reason why Guy Fawkes's plan to blow up the Houses Of Parliament should ever be forgotten. And we haven't.
It might have happened in 1605 but, year after year, people all over the country go out, whatever the weather, to watch bonfires and firework displays.
Judging by the number of food traditions associated with the event, it's not just rockets, Catherine wheels and sparklers that keep people coming back for more.
By the time November comes around, the clocks have gone back and the nights have drawn in. The weather has normally taken a turn for the worse, too, providing the perfect excuse to wrap up in a scarf, hat and gloves, and warm up with some delicious food.
If you're heading to a display, there'll no doubt be burger vans and hot dog stalls, the sweet onion smell filling the air across the field, making them extra irresistible.
If you want to recreate these at home, by the way, slice some onions a few millimetres thick and cook over a low heat for around half an hour, stirring just enough to make sure they don't take on much colour. You can add a little brown sugar to bring out the sweetness too.
It wouldn't be Bonfire Night without some toffee, which you can buy just about anywhere, or have a go at making your own. Melt 450g of soft brown sugar and 350g of salted butter with a teaspoon of malt vinegar and 150ml of water in a large saucepan and bring to the boil.
It's done when it reaches 130C or, if you don't have a sugar thermometer, drop a little from a spoon into a saucer of cold water and it'll set immediately when it's ready. It should take around 10 minutes to reach the right stage.
Place the mixture into a greased, shallow tray around 19cm square. Put it in the fridge and you'll have delicious toffee to take to the bonfire with you.
Toffee apples are also a traditional treat on November 5 and can be made very easily at home a few days in advance. Place 10 Granny Smith apples in a pan of boiling water for around 20 seconds. This will get rid of any wax on the apples that might stop the toffee sticking. Remove, twist off any stalks and dry thoroughly.
Then, place 400g caster sugar and 100ml of water in a large pan and heat until the sugar dissolves. Add four tablespoons of syrup and a teaspoon of malt vinegar and bring to a temperature of 140C. As with the toffee, you can test this with a teaspoon and a saucer of water if you don't have a thermometer. This toffee should set immediately and go brittle.
Put skewers or lolly sticks in your apples and dip into the mixture. Lift up, twist, let some excess drip away and place on a sheet of baking parchment or greaseproof paper to harden.
Finally, if you want to take a warm drink with you, crush the seeds from five or six cardamom pods in a pestle and mortar, or underneath a heavy pan on a chopping board. Add them to a cafetiere of your favourite coffee and a little sugar. Put in a flask and top up with warm milk. The perfect scented drink for a cold evening.
If you're planning your own Bonfire Night party, here's some grub to make it go with a bang...
Sausage and lentil traybake
Serves 2-3 (double or triple amounts for larger parties)
3 small onions
6 good-quality sausages (we used Toulouse)
2 x 250g pouch cooked Puy lentils
3tbsp red wine vinegar
3tbsp maple syrup
Heat oven to 200C.
Quarter the onions, leaving the root intact so they don't fall apart during cooking.
Heat a griddle pan to high. Griddle the onions to char them, then remove and set aside. Repeat with the sausages - you don't need to cook them through at this point, just brown them.
Tip the lentils into a roasting tin and add any juices from the griddle pan, the vinegar and some seasoning, then toss together. Arrange the onion wedges and sausages on top.
Brush the sausages and onions with the maple syrup, and season the onions. Cook for 20 minutes, then serve.
Pear parkin pudding with custard
200g porridge oats
200g self-raising flour
2tsp ground ginger
140g butter, plus extra for the dish and for dotting over
140g light muscovado sugar, plus a bit more for sprinkling
2 balls stem ginger from a jar, chopped, plus some of the syrup to serve
1 large egg
4 ripe pears, peeled, stalks cut off, cored and halved
Custard, to serve
Heat your oven to 160C/140C fan/gas 3.
Butter a 30 x 20cm baking dish. Mix the first four ingredients together in a bowl.
Melt the treacle, butter and sugar together in a large saucepan, then stir in the dry ingredients, half of the chopped ginger, the egg and milk to make a smooth batter.
Spoon into the baking dish, then sit the pear halves in the batter. Dot more butter over each pear half and sprinkle with a little more sugar. Bake for one hour until risen all over and a skewer inserted into the middle of the pudding comes out clean.
To serve, scatter the rest of the ginger over the fruit, then drizzle all over with syrup from the jar. Serve in rectangles with custard.
Baked apple and toffee crumble
For the apples:
100g pitted soft dates, snipped into small pieces with scissors
85g light muscovado sugar
3tbsp dark rum (or use orange juice)
25g unsalted butter
1tsp mixed spice
Zest and juice of 1 lemon
4 Bramley apples, about 800g, peeled, cored and cut into 1cm rings
For the crumble:
125g plain flour
100g unsalted butter
50g light muscovado sugar
3tbsp jumbo oats
25g flaked almonds (or use any other nuts you like)
Custard or ice cream, to serve
Heat oven to 190C/170C fan/gas 5.
Put everything for the apple layer, except the lemon juice and apples, into a bowl and microwave on high for one and a half minutes, or until the butter has melted and the sugar is syrupy.
Toss in the apples and lemon juice, then spoon into a medium baking dish, making sure the dried fruit is evenly distributed.
Rub the flour and butter together, first into fine crumbs, then keep going until the mix forms bigger clumps, a bit like a rough biscuit dough.
Stir in the sugar, oats and almonds. Scatter the crumble mixture over the fruit, then cover with foil and bake for one hour, removing the foil for the final 30 minutes, until golden and bubbling.
Rest for 10 minutes, then serve with custard or ice cream.
Three of the best - Halloween treats
Witches Wart Pumpkin, Waitrose, £3
Suitably crooked and bobbly, this pumpkin is grown in Southampton specifically for display. It's easy to carve, and would look brilliant hollowed out with a tealight inside it.
Milk Chocolate Pumpkins, Sainsbury's, £1
Whether you're going to sit in front of the TV and eat these all by yourself, or give them to passing trick-or-treaters, these chocolate balls are delicious.
Milk Chocolate Cockroach, Aldi, 99p
Food shaped like cockroaches isn't normally very popular. But then, it's Halloween, and if you can't eat 100g of chocolate shaped like a cockroach then, when can you?
All recipes and images from Good Food Magazine. BBC Good Food Magazine's November issue is on sale now, priced £3.80