SAUSAGE Week celebrations continue until Sunday – plenty of time, therefore, for you to bring your banger choice for bonfire night bang up to date with some innovative creations from your local independent butcher.

Mark Duckworth at Dales in Kirkby Lonsdale, for example, recommended a delicious Cumberland and damson jam sausage (£4.50 per 500g) made using Claire’s Handmade damson jam (from Wigton in Cumbria).

He also suggested an abfab special offer on 5lbs of stewing steak, only £12.50, perfect if you want to make a hearty November 5 casserole for friends and family gathered at your place after watching Kendal Castle’s famous firework display.

Meanwhile, if you can’t make your mind up about which flavour of sausage you fancy, then try before you buy at Country Harvest at Ingleton which is matching a different sausage every day with a chutney or pickle from the extensive Cottage Delight range.

For your baked potatoes, check out Flookburgh-grown spuds at Witherslack Community Shop (72p per kilo); and for veg to accompany your sausages or your stew, Burton in Lonsdale village stores has English carrots on at 70p per kilo, white onions at 95p per kilo, and red onions at £1.75 per kilo.

For a fish option on Saturday night, what about a fish pie – Kendal Fisheries in Stramongate sells a smashing fish pie mix. The 1lb bag costs £5.50 —or you could buy two bags for £10.

Mussels are also back in season — lovely sweet ones from Wales at Kendal Fisheries. And at only £3.25 a kilo they are good for you in every respect — healthy for your heart, as well as your purse!

Of course, no Bonfire Night party would be complete without a hearty pud so might I recommend you check out www.cumbrianartisan.co.uk — the on-line farmers’ market collective — which has Cartmel Sticky Chocolate Pudding on at £5.35 per 390g pud (serves 3 to 4).

I also spotted a scrummy-sounding individual jam sponge, again from Cartmel, at £1.80 per 120g pud.

Still with Cumbrian Artisan, and Kendal Cordials has the perfect drink to keep everyone warm around the bonfire — a delicious ‘spiced apple winter warmer’ at £3.45 for 325mls. Just add hot water for the perfect non-alcoholic beverage.

The Honeypot at Hawkshead has another Bonfire Night sweet treat – treacle toffee, made in Kendal by Quiggins (£1.99 per 150g bag). Finally this week, I have been sent some lovely suggestions for alcoholic accompaniments to Stilton: Stilton and Broccoli Soup/Dry Fino Sherry: Soup is difficult to match with drink. What works well is a drink that is strongly flavoured, so you only need a tiny sip to cut through the richness of the soup and refresh the palate for the next spoonful — try a chilled dry fino sherry.

Stilton Risotto with Winter Squash, Sage and Walnuts/Champagne: A risotto is creamy needing a liquid with high acidity to cut through the richness. Champagne has very high acidity and the long aging process gives it a yeasty, nutty character.

Stilton Ploughman's (Pork and Stilton Pie, Stilton, Pickles)/Beer: Beer is often a better choice than wine whenever you have strong vinegar (sour wine) flavours as in pickles and chutneys. The sweet malty character of Guinness works well or you could try a strong ale like Bishops Finger.