So you've carved your pumpkin, bought a bag of sweets for the trick or treaters (though of course you won't be opening the door to anyone, they're really just for you) and now all's that left is to plan a spooky menu for your Halloween party tonight. So, what to cook? We’ve rounded up some suggestions below…
Serve up a platter of Cubed Earwax fudge, £5, Heebie Jeebies sweets, £8, and Night Terrors sweets, £8, all from excellently creepy store Hoxton Street Monster Supplies, www.hoxtonstreetmonstersupplies.co.uk.
How about our lamb ghoul…ash? (recipe below).
Edible inventor/blogger Charlie Harry from Lick Me I’m Delicious has taken the halloween theme to the extreme today with his amazing Glow-In-The-Dark ice cream using ‘luminescence protein’ from jellyfish (basically the stuff that makes them glow.) It’s from Japan, and is expensive stuff and his recipe works out it’ll cost about £140 per lick. For a more affordable option serve up Scottish company Mackies who make award-winning Toffee Apple Flavour Ice cream, from most major supermarkets.
Bookends, £45, Abigail Ahern (abigailahern.com)
AND NOW FOR THE BLUE PETER BIT…
Shred an old sheet to make cobwebs and drape from the ceiling. Snap some glowsticks (from pound shops) and place inside balloons. Scatter round the floor.
And now all that's left is for you to get that outfit on (and we at Graziadaily have got more than a few ideas) and play ghostess with the mostess! Happy Halloween!
- 4 tbs olive oil
- 1.5 kg diced lamb shoulder
- 2 onions, sliced
- 2 red peppers, seeded and chopped
- 2 garlic cloves, crushed
- 1 tbs smoked paprika
- 1 tsp caraway seeds
- 750 ml chicken stock
- 2 tbs tomato puree
- 2 tbs chopped fresh parsley
- 1 kg floury potatoes, such as desiree, diced
- 50 g butter
- 50 ml cream
- salt and pepper
- sour cream
HOW TO MAKE IT
- Heat the oil in a flame-proof casserole and fry the lamb, in 3 batches for 5 minutes until browned on all sides. Remove from the pan with a slotted spoon. Add the onions, pepper, garlic, paprika, caraway seeds and a little salt and pepper to the pan and fry gently for 10 minutes until softened.
- Add the stock and tomato puree and bring to the boil. Cover and simmer gently over a low heat for 11/2 hours, remove lid and simmer uncovered for a further 30 minutes until lamb is tender and the sauce thickened. Stir in the parsley.
- Meanwhile, make the mash. Cook the potatoes for 15 minutes until tender. Transfer to a bowl and mash well and then beat in the butter, cream, salt and pepper.
- Serve the goulash with the mash, a spoonful of sour cream and some more parsley.