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Halloween’s almost here, so there’s never been a better time to get in the kitchen and rustle up some spooky treats with the family. From healthy Halloween treats the kids will love, to recipes designed to use up your carved out pumpkin flesh, here’s 3 easy, purse-friendly recipes from the brilliant Masterchef contestant @scottycookins.

Blood Thirsty Fruit Monsters

This year, try a buffet of healthy, sweet and savoury treats for the family to enjoy while celebrating Halloween at home. These frighteningly good fruit monsters are great fun to make and so tasty too!

Ingredients
Apples
Pears
Kiwi
Strawberries
Pack of Trail mix seeds
Strawberry jam

Method
1. Slice the apples into quarters, the pears just need the bottoms cutting off and the kiwis need to be cut in half.

2. Next using a sharp knife (kids to be supervised by an adult) cut out wedges from each fruit segment to create a mouth shape, try to make this a big wedge as we need to fit in all the teeth and tongues! (Note that the pear will need an extra small wedge cut at the top for the eye)

Blood Thirsty Fruit Monsters

This year, try a buffet of healthy, sweet and savoury treats for the family to enjoy while celebrating Halloween at home. These frighteningly good fruit monsters are great fun to make and so tasty too!

Ingredients
Apples
Pears
Kiwi
Strawberries
Pack of Trail mix seeds
Strawberry jam

Method
1. Slice the apples into quarters, the pears just need the bottoms cutting off and the kiwis need to be cut in half.

2. Next using a sharp knife (kids to be supervised by an adult) cut out wedges from each fruit segment to create a mouth shape, try to make this a big wedge as we need to fit in all the teeth and tongues! (Note that the pear will need an extra small wedge cut at the top for the eye)

3. Next using the trail mix, pick out seeds and start to push them into the top row of the wedge to look like teeth, this can be any combination to make them look as terrifying as possible.

4. Next, slice up a strawberry, cut off the top and put on your worktop with the tip facing up, slice into the strawberry creating thin tongue like slices.

5. Take some jam, mix it up well, maybe add a dash of water in a bowl and a big spoon to loosen it up and start to spoon into the mouths of the fruit monsters, follow this with the strawberry tongues and your monsters should be well under way.

6. Finally, we need to give them eyes, make a small incision at the top of each fruit and place in two pumpkin seeds.

7. Time to devour them before they devour you!

3. Next using the trail mix, pick out seeds and start to push them into the top row of the wedge to look like teeth, this can be any combination to make them look as terrifying as possible.

4. Next, slice up a strawberry, cut off the top and put on your worktop with the tip facing up, slice into the strawberry creating thin tongue like slices.

5. Take some jam, mix it up well, maybe add a dash of water in a bowl and a big spoon to loosen it up and start to spoon into the mouths of the fruit monsters, follow this with the strawberry tongues and your monsters should be well under way.

6. Finally, we need to give them eyes, make a small incision at the top of each fruit and place in two pumpkin seeds.

7. Time to devour them before they devour you!

Cheesy Witchy Fingers and Evil Hot Dog Mummies

Halloween doesn’t have to be all about sweets, these savoury bites look the part and taste even better. Serve with veggies and you have a dinner they’ll be excited to tuck into.

Makes 8 Witchy Fingers and 8 Evil Mummies

Ingredients
Pre-made puff pastry x 2
Tin of hotdogs
Mayo
Ketchup
Sunflower Seeds
Mozzarella sticks
Egg - beaten

Method
1. Take your hotdogs out of the can and dry.

2. Get the puff pastry and roll out if not already rolled, from these cut 1 sheet into 8 individual rectangles for the witchy fingers, the other sheet into 16 thin strips for the hot dog mummies.

3. For the witchy fingers, take a mozzarella stick and place in the middle of the rectangle and put a squirt of ketchup alongside. Fold over the edges and pinch together to seal. Do the same at both the top and bottom.

Cheesy Witchy Fingers and Evil Hot Dog Mummies

Halloween doesn’t have to be all about sweets, these savoury bites look the part and taste even better. Serve with veggies and you have a dinner they’ll be excited to tuck into.

Makes 8 Witchy Fingers and 8 Evil Mummies

Ingredients
Pre-made puff pastry x 2
Tin of hotdogs
Mayo
Ketchup
Sunflower Seeds
Mozzarella sticks
Egg - beaten

Method
1. Take your hotdogs out of the can and dry.

2. Get the puff pastry and roll out if not already rolled, from these cut 1 sheet into 8 individual rectangles for the witchy fingers, the other sheet into 16 thin strips for the hot dog mummies.

3. For the witchy fingers, take a mozzarella stick and place in the middle of the rectangle and put a squirt of ketchup alongside. Fold over the edges and pinch together to seal. Do the same at both the top and bottom.

4. Now make one end more triangular and in that place a pumpkin seed to make a nail.

5.Using a knife make slits across the finger to represent the knuckle, using your fingers squeeze in at points to make the fingers look more real and the knuckles more prominent.

6. For the hot dog mummies, separately wrap two of the thin strips of pastry around each hot dog to resemble bandages, make sure to leave a gap at the top so we can give them evil eyes!

7. Brush all the fingers and the mummies with beaten egg and cook in the oven at 200c for 10-15 minutes until puffed up and golden looking. Take out and allow to cool slightly.

8. Once cooled, take all the witchy fingers and pop a little extra ketchup on the ends of the nails to make them even more gruesome.

9. Finally finish the hot dog mummies by squirting a dollop each of mayo and ketchup into separate bowls, using the end of a teaspoon handle or a chopstick, take little dabs of each and layer up to create the evil looking eyes.

10. Munch away quick before they have time to cast a spell on you!.

4. Now make one end more triangular and in that place a pumpkin seed to make a nail.

5.Using a knife make slits across the finger to represent the knuckle, using your fingers squeeze in at points to make the fingers look more real and the knuckles more prominent.

6. For the hot dog mummies, separately wrap two of the thin strips of pastry around each hot dog to resemble bandages, make sure to leave a gap at the top so we can give them evil eyes!

7. Brush all the fingers and the mummies with beaten egg and cook in the oven at 200c for 10-15 minutes until puffed up and golden looking. Take out and allow to cool slightly.

8. Once cooled, take all the witchy fingers and pop a little extra ketchup on the ends of the nails to make them even more gruesome.

9. Finally finish the hot dog mummies by squirting a dollop each of mayo and ketchup into separate bowls, using the end of a teaspoon handle or a chopstick, take little dabs of each and layer up to create the evil looking eyes.

10. Munch away quick before they have time to cast a spell on you!.

Pumpkin Mince Stew in Pumpkin Pots with Crispy Critter Hands

Let your little critters get their hands on these. This one’s a real winter warmer and is great to entertain the kids at Halloween as a single meal or as part of a buffet.

Ingredients
Miniature pumpkins
500g mince
Tin of Plum tomatoes
Beef stock 500ml
Chicken stock 200ml
1 large onion
2 crushed cloves of garlic
Thyme
Chorizo chunks
Knob of butter
Tortilla wrap

Method
1. Cut the tops off your pumpkins to create a lid for your bowls, and scoop out the seeds carefully. Once done, scoop out the flesh of the pumpkin to create a big round bowl, set aside the flesh as we are going to use that later.

Pumpkin Mince Stew in Pumpkin Pots with Crispy Critter Hands

Let your little critters get their hands on these. This one’s a real winter warmer and is great to entertain the kids at Halloween as a single meal or as part of a buffet.

Ingredients
Miniature pumpkins
500g mince
Tin of Plum tomatoes
Beef stock 500ml
Chicken stock 200ml
1 large onion
2 crushed cloves of garlic
Thyme
Chorizo chunks
Knob of butter
Tortilla wrap

Method
1. Cut the tops off your pumpkins to create a lid for your bowls, and scoop out the seeds carefully. Once done, scoop out the flesh of the pumpkin to create a big round bowl, set aside the flesh as we are going to use that later.

2. Put oil and the pumpkin flesh in a frying pan, then add a couple of cubes of chorizo (if you or your kids don't like it spicy then add a small amount or none) and lightly fry, after about 4 minutes, add the chicken stock and let it reduce down by half. Once done put in a blender and blend until a paste forms, set aside.

3. In a pan put oil and fry down the onions with one clove of garlic crushed and a handful of thyme. After a few minutes add the mince, cook this until it browns then add the tomatoes and the beef stock. To this add the pumpkin paste and put a lid on and simmer for 30 minutes.

4. While that’s simmering away, take a wrap and cut out the critter hands with a sharp knife (use the image of our dish for a reference). In a bowl, mix the butter with the remaining clove of garlic and spread on to the hands, put this into the oven at 200c for 5 minutes until crispy.

5.All that's left to do is spoon out the stew into the pumpkin bowls and place in those critter hands. Eat them up fast though; you don’t want them to start grabbing at you!

2. Put oil and the pumpkin flesh in a frying pan, then add a couple of cubes of chorizo (if you or your kids don't like it spicy then add a small amount or none) and lightly fry, after about 4 minutes, add the chicken stock and let it reduce down by half. Once done put in a blender and blend until a paste forms, set aside.

3. In a pan put oil and fry down the onions with one clove of garlic crushed and a handful of thyme. After a few minutes add the mince, cook this until it browns then add the tomatoes and the beef stock. To this add the pumpkin paste and put a lid on and simmer for 30 minutes.

4. While that’s simmering away, take a wrap and cut out the critter hands with a sharp knife (use the image of our dish for a reference). In a bowl, mix the butter with the remaining clove of garlic and spread on to the hands, put this into the oven at 200c for 5 minutes until crispy.

5.All that's left to do is spoon out the stew into the pumpkin bowls and place in those critter hands. Eat them up fast though; you don’t want them to start grabbing at you!

Firework Toffee Apples

Bonfire night’s around the corner, so here’s a recipe that’ll light up your taste buds while you watch fireworks light up the sky. Behold the tingly, tantalizing firework toffee apples.

Ingredients
6 apples
200g of caster sugar
50ml water
Half teaspoon of vinegar
4 tablespoons of golden syrup
Popping candy
Rainbow sprinkles
Wooden sticks
Greaseproof paper

Firework Toffee Apples

Bonfire night’s around the corner, so here’s a recipe that’ll light up your taste buds while you watch fireworks light up the sky. Behold the tingly, tantalizing firework toffee apples.

Ingredients
6 apples
200g of caster sugar
50ml water
Half teaspoon of vinegar
4 tablespoons of golden syrup
Popping candy
Rainbow sprinkles
Wooden sticks
Greaseproof paper

Method
1. Put the sugar and water in a pan and start to boil, when boiling add the vinegar and syrup.

2. You need this to reach 150c in temperature, use a cooking thermometer to check this, or if you don’t have one, boil on medium heat until you can dip in a spoon and it hardens on the spoon instantly when removed.

3. Wash your apples in boiling water to remove the wax and put your wooden sticks through the center of each apple, ready to dip.

4. Keep the pan on the stove on a low heat and set up some greaseproof paper. On a plate, sprinkle out your popping candy and sprinkles. Next dip your apple in the toffee, coating it completely, and very quickly pull it out and roll in the sprinkle mix. You have to be fast on this as it dries quickly. Then set aside on the paper to dry. Once dried, eat away!

Method
1. Put the sugar and water in a pan and start to boil, when boiling add the vinegar and syrup.

2. You need this to reach 150c in temperature, use a cooking thermometer to check this, or if you don’t have one, boil on medium heat until you can dip in a spoon and it hardens on the spoon instantly when removed.

3. Wash your apples in boiling water to remove the wax and put your wooden sticks through the center of each apple, ready to dip.

4. Keep the pan on the stove on a low heat and set up some greaseproof paper. On a plate, sprinkle out your popping candy and sprinkles. Next dip your apple in the toffee, coating it completely, and very quickly pull it out and roll in the sprinkle mix. You have to be fast on this as it dries quickly. Then set aside on the paper to dry. Once dried, eat away!