Three Spooky Halloween Recipes for your Party
Alison Crouch, Cookery School Manager, Ferry Project Cookery School Manager
In this session, experienced cook, restaurant manager, recipe creator, teacher and food presenter, Alison Crouch shares three simple and spooky Halloween recipes perfect for autumn. Join in and try making Beetroot Soup, Finger-Shaped Cheese Scones, and a Pumpkin and Apple Tray Bake, or save these delicious ideas for another day.
These simple Halloween food ideas are great for parties, family gatherings or a night in with friends. Using everyday ingredients, Alison shows how to create impressive dishes that look fun and taste fantastic, offering the perfect balance of creativity and seasonal comfort.
About Alison:
Alison is manager of the Ferry Project Cookery School in Wisbech which teaches cooking skills. As a social enterprise, the Ferry Project Cookery School provides vocational skills and work experience in hospitality for its homeless clients, alongside training in useful cooking skills – all of which assists homeless people in their journey towards independent living.
You can find out more about the Ferry Project on their website - The Ferry Project Website
Preparation
Set out your ingredients and equipment
Video time
30 minutes
Ingredients for the beetroot soup:
- 25g butter
- 1 tbsp oil
- 1 onion, diced
- 2 cloves garlic
- 2 potatoes, peeled and diced
- 1 carrot, diced
- 1 kilo raw beetroot, diced and peeled
- 2 tsp horseradish
- 1 ½ litre vegetable stock
- 2 sprigs fresh thyme (plus a little for garnish)
- 150ml double cream
- Salt and pepper
Ingredients for the horseradish soup:
- ½ a sourdough loaf cut into cubes
- 2 tbsp oil
- 2 tbsp horseradish
- 50ml sour cream
Method
- Melt the butter and add the oil.
- Fry the vegetables for 5 minutes, stirring.
- Add in the horseradish and stock. Place on a lid.
- Simmer for 45 minutes until the beetroot is soft. Add the thyme.
- Blend until smooth. Stir in the cream and warm back through. Season well.
- Make the croutons - mix the oil and horseradish. Coat the cubes of bread in the oil mixture.
- Place on a baking sheet and roast for 10 to 12 minutes at 180C/Gas 4, turning every so often.
- Serve on top of the soup with a sprig of thyme, and a spoonful of sour cream.
Ingredients:
Makes approximately 15 scones
- 400g self-raising flour
- 150g butter
- 130g cheddar, grated
- 180ml full-fat milk
- Milk to glaze
- Flaked almonds for finger nails
Method
- Turn oven to 200C Fan / 180C Electric / Gas 6.
- Sieve the flour into a bowl. Rub in the butter. Stir in most of the cheese. Save a little for the scone tops. Stir in the milk and form a dough.
- Turn onto a floured surface. Knead gently for a minute or two to form a smooth dough. Flatten with your hand to about 2cm thick. Cut into strips and shape into finger shapes. Ensure a consistent thickness across the dough.
- Place an almond on the end of each as a nail. Place on a baking tray. Brush with milk. Top with reserved cheese.
- Bake for approximately 25 to 30 minutes until risen and golden.
Ingredients:
- 225g butter
- 225g brown sugar
- 4 eggs
- 250g self-raising flour
- 2 tsps cinnamon
- 1 apple, cored, peeled and diced
- 1 apple for the top, cored and sliced, peel left on
- 150g cooked pumpkin, drained and mashed
Method
- Preheat the oven to 160C Fan/180C Electric/ Gas Mark 4.
- Cream the butter and sugar together. Beat in the eggs. Sift in the flour and cinnamon and fold in with a metal spoon.
- Stir in the grated apple and pumpkin.
- Spoon into a greased foil traybake tin. Arrange the apple slices on the top.
- Bake for about 30 to 35 minutes until a skewer comes out clean.
Autumn Recipes
If you enjoyed this session, explore more Autumn recipes here!
