Ginger, spice and all things nice
Nov 03, 2021
3 minutes
WHEN Bonfire Night rolls around, I look forward to that smoky feast of baked potatoes cooked in the fire’s embers, cinder toffee and toffee apples eaten with gloved hands, the smell of gunpowder lingering in the air. Growing up, a slab of dark, sticky and spicy parkin was as essential to the night as the guy on top of the bonfire, so, when I left home to go to university, I was surprised when friends from other parts of the country had never heard of this staple of my
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