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Let's get spooky in the kitchen!

With Halloween on the horizon we’ve put together a few of our favourite spooky inspired recipes that you and your little ones can prepare together!  Enjoy!


  • Spooky Spider Pizza

    Spooky Spider Pizza


    Pizza base

    Tomato/passata sauce

    Grated mozzarella cheese

    Black olives, halved

    Cherry toms, halved

    Green pepper


    Preheat the oven to 200C/180C Fan. Cover the pizza base with the tomato sauce and sprinkle with the cheese all over.  Half one or two black olive and place them together in the middle of the pizza to make a spider’s body.  Chop the green pepper into strips to make the spider’s legs and then scatter the cherry tomatoes.  Cook for 10-15 mins until the cheese is golden brown.

  • Slithery Snakes

    Slithery Snakes


    320g ready-made puff pastry

    50g grated Parmesan

    Flour for dusting

    1 egg, beaten

    Small seeds to decorate

    Black peppercorns


    Preheat the oven to 220C/200C Fan. Unroll the pastry and sprinkle with the parmesan and fold in half. Flour your surface and roll the pastry to a 2mm thickness.  Cut it into 1cm strips and twist each one several times to form a snake shape.  Put on a baking tray, brush with the egg and sprinkle over the seeds.  Flatten one end to form a head shape and put in two peppercorns at each side for eyes.  Bake for 12-14 minutes or until golden. See the next recipe for a great dip for your snakes!

  • Pumpkin Hummus

    Pumpkin Hummus


    500g pumpkin

    Olive oil

    2 cloves of garlic

    Juice of half a lemon

    2 tbsp Tahini paste

    400g chickpeas

    1 red pepper, 1 yellow pepper


    Roast the pumpkin (flesh only) with the garlic (you may want to season too) for 45 minutes at 200C.  Once roasted and cooled, put the pumpkin, lemon juice, paste and chick peas in a blender and blend to a paste.  Add a little oil if it is too thick.

  • Ghostly Frozen Bananas

    Ghostly Frozen Bananas


    200g white chocolate

    4 medium-large, ripe bananas

    85g desiccated coconut

    Milk chocolate drops


    Melt the white chocolate in the microwave or over a pan of simmering water and set aside.  Peel and cut the bananas in half.  Push a lolly stick into the bottom of each (not essential but makes them much easier to prepare and eat!). Line a baking tray with baking parchment.  Coat half of each banana on a stick in the melted chocolate, letting the excess drip away. Sprinkle coconut until they are coated and out on the tray.  Add chocolate drop eyes and mouths and freeze for up to four hours.

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