Halloween Recipes

Ingredients

• 375 g mixed dried fruit (raisins, sultanas, mixed peel)
• 250 ml hot strong black tea
• 150 g light brown sugar
• 1 large egg, beaten
• 250 g self-raising flour
• 1 tsp mixed spice
• 1 ring, wrapped in baking paper
• 2 tbsp butter, to serve

Method

⚠️ Soak the fruit overnight (or at least 2 hours).

1. Put the dried fruit and sugar in a bowl, pour over the hot tea, stir, cover and leave to soak. Overnight is best, but at least 2 hours.
2. Heat the oven to 170°C (150°C fan). Grease and line a 900g (2lb) loaf tin with baking paper.
3. Stir the beaten egg into the soaked fruit. Sift in the flour and mixed spice and mix until no dry flour is left.
4. Spoon half the batter into the tin, press in the wrapped ring, then add the rest of the batter and smooth the top.
5. Bake for about 1 hour, until risen and a skewer pushed into the middle comes out clean. Cover loosely with foil if the top browns too quickly.
6. Leave in the tin for 10 minutes, then cool on a rack. Serve in thick slices, toasted if you like, spread with butter.

Ingredients

• 1 kg floury potatoes (e.g. Rooster), peeled and quartered
• 250 g kale or green cabbage, shredded
• 4 spring onions, sliced
• 150 ml milk
• 75 g butter
• 1 tsp salt
• ½ tsp black pepper

Method

1. Cover the potatoes with cold water, add the salt, bring to the boil and simmer for about 20 minutes, until completely soft.
2. Meanwhile, boil or steam the kale or cabbage for about 5 minutes until tender, then drain well.
3. Gently warm the milk with the spring onions in a small pan for a few minutes.
4. Drain the potatoes, let them steam dry for a minute, then mash with the warm milk, spring onions and half the butter.
5. Stir in the greens, season with pepper and more salt to taste. Serve with a well in the middle filled with the rest of the butter.

Ingredients

• 1 kg pumpkin or butternut squash, peeled and cubed
• 1 onion, chopped
• 2 garlic cloves, crushed
• 2 tbsp olive oil
• 1 litre vegetable or chicken stock
• 100 ml cream
• 1 tsp salt
• ¼ tsp nutmeg

Method

1. Heat the olive oil in a large pot and gently cook the onion for about 5 minutes until soft, then add the garlic for 1 minute.
2. Add the pumpkin and stock, bring to the boil and simmer for about 20 minutes, until the pumpkin is very soft.
3. Blend until smooth with a stick blender.
4. Stir in the cream, nutmeg and salt. Taste and adjust. Serve with a swirl of cream and toasted pumpkin seeds.