Whether you like it or not Halloween is a firm fixture in our calendars.
I personally love it! Any excuse to cobble together a costume (I’m very much in the make-you-own-costume camp – it’s no fun if you buy one), throw some fake cobwebs on the door and carve a glorious pumpkin. Since Trick or Treating is off the cards this year, we’re having a little family party instead and I have just 2 rules – costumes are mandatory and the food needs to be good.
I’ve trawled pinterest, a million and one guides to spooky snacks and asked the family what they want, so here’s what we’ll be tucking into this Halloween…
Bloody Mary Margaritas
One for the tequila lovers and oh so easy to make.
You’ll need Chilli Powder (for the rim)
4 Lime Wedges
220ml Spiced Tomato Juice (we love Pickle House’s Bloody Mary Mix) or 220ml of Tomato Juice with a few dashes of Tabasco)
100ml Silver Tequila
50ml Triple Sec
Thinly sliced Jalapeno to garnish
Place the chilli powder in a shallow dish, rim 2 margarita glasses with a wedge of lime, then dip the rims in chilli powder. Place a wedge on the rim of each of the glasses.
Combine the rest of the ingredients, and the juice of the remaining lime wedges, in a cocktail shaker. Fill with ice and shake vigorously. Strain into the glasses.
Garnish with jalapeno slices and serve.
This one is more about the presentation – choose dark fruit (black grapes, figs etc), charcoal crackers, rich damson chutney and cheeses with a bit of colour. A richly veined blue or soft goats’ cheese rolled in ash work perfectly. Arrange everything on a cheeseboard (check out our top tips here) and perch a dismembered hand on as if he’s reaching for the good stuff – you didn’t think there’d be zero decorations did you?
Sausage Mummy dippers
You’ll need Oil
1 tbsp Honey
1 tbsp Ketchup
2 tsp French’s Yellow Mustard (plus a little more to decorate)
1 tube of 6 Ready-to-Roll Croissant (you’ll find this in chilled pastry section at the supermarket)
Heat the oven to 200C and brush 2 baking trays with a little oil. Mix the honey, ketchup and mustard together in a bowl, then brush over the sausages.
Unroll the croissant dough and divide into 3 rectangles. Pinch together the diagonal perforated seams, then cut into long thin strips – you should get about 16 per rectangle.
Wind the dough strips around the chipolatas, leaving a little gap at one end to make a slit for the eyes. Place on the baking trays and bake for 20 mins. Cool a little, then using the mustard, dot a pair of little yellow eyes onto each mummy. Serve warm with a big pot of Hawkshead tomato ketchup.
Now all we need is Hocus Pocus on the telly and a bit of Apple Bobbing to round off the night!