Whether you’re throwing a Halloween party or just entertaining the kids, we’ve got you covered
recipes CASSIE BEST photographs CHRIS TERRY
family
Char-spookery board
SERVES 8-10 PREP 25 mins NO COOK EASY
2 x 250g camembert punnet of black grapes mini pumpkins or gourds (see tip below) hummus or dips of your choice caramelised onion chutney 100g pitted green olives 100g mixed nuts charcuterie of your choice (we used prosciutto, peppered salami and chorizo) breadsticks or grissini 4-6 figs, halved or quartered 1 pomegranate, halved handful of dried apricots 2 celery sticks, cut into crudités crackers (charcoal look good) small baguette, sliced Halloween decorations, such as spiders or eyeballs, to decorate (optional)
1 Get out a large board or platter. Cut semi-circles from each side of the rind of the camembert and small triangles from the bottom so they look like skulls. Halve two grapes to make eyes and quarter a third to make noses. Put the camembert on the board. Slice the offcuts of cheese and set aside.
2 Put a few mini pumpkins on the board and fill one or two with hummus or a dip, if you like (see tip, below). Put a few small bowls on the board and fill with the olives and nuts. Arrange the other ingredients around so everything is nestled together. Add Halloween decorations, if you like.
GOOD TO KNOW folate • 1 of 5-a-day PER SERVING (10) 571 kcals • fat 31g • saturates 12g • carbs 45g • sugars 25g • fibre 4g • protein 25g • salt 3g
tip
Cut the top off one of the mini pumpkins, hollow it out with a spoon and fill with hummus or chutney.
Eerie eyeball jelly
SERVES 4 PREP 15 mins plus at least 4 hrs 30 mins chilling NO COOK EASY
100g blueberries
425g can lychees in syrup,
drained (use the syrup to make
a cocktail – find a recipe on
bbcgoodfood.com)
popping candy (optional)
135g pack each red and green jelly
1 Push a blueberry into the hole of each drained lychee to make spooky ‘eyeballs’. Pop the lychee eyeballs into a jelly mould or pudding bowl (ours was 1.2 litres, and measured 18cm across the base). Sprinkle over the popping candy, if using.
2 Make the green jelly following pack instructions, then pour enough of it into the mould to hold the lychees at the base once set (if you skip this step, the lychees will float to the top of the mould). Chill for 30 mins, or until lightly set. Keep the rest of the jelly at room temperature.
3 Pour the remaining jelly into the mould and return to the fridge for at least 2 hrs until firmly set.
4 Make the red jelly following pack instructions, then pour into the mould. Chill for at least 2-3 hrs, or up to two days ahead. To serve,
