Squash & bean chilli with ghost tortillas
Squash & bean chilli with ghost tortillas is best served with a soured cream, garlic and chives dip
- 1tbsp vegetable oil
- 1 large onion, diced
- 2 garlic cloves, crushed
- ½tsp hot chilli powder
- 1tsp smoked paprika
- 1tsp ground cumin
- A pinch of ground cinnamon
- ½tsp mixed dried herbs
- 600g (1lb 5oz) butternut squash, peeled and diced
- 400g tin of tomatoes
- 400ml (14fl oz) vegetable stock
- Salt and freshly ground black pepper
- 2 x 380g tins of black beans, drained and rinsed
- 1 orange and 1 red pepper, diced
For the topping
- 150ml (5fl oz) soured cream
- 1 garlic clove, crushed
- 3tbsp chopped chives
For the tortilla tombstones & ghosts
- 4 flour tortillas
- 1tbsp vegetable oil
- A pinch of smoked paprika
- Black food colouring
Heat the oil in a pan and fry the onion for 5 minutes, until transparent. Add the garlic, spices and dried herbs and fry for 1 minute.
Add the squash, tomatoes and stock, season then cover with a lid and cook for 20 minutes on a simmering heat, or until the squash is tender when pierced with a knife.
Stir in the black beans and peppers and cook for 15 minutes, until they’re tender.
Preheat the oven to 180°C/fan 160°C/gas 4. Use kitchen scissors to cut the tortillas into tombstones and ghosts. Put on a baking tray.
Brush with oil and season with smoked paprika. Bake for 5-6 minutes, until golden.
Paint black food colouring messages on the tombstones and eyes on the ghosts.
Mix the soured cream with the garlic and chives. Serve this alongside the chilli and tortilla shapes.
Ghoulish naan pizza
Ghoulish naan pizza are made by creating eyes out of mozzarella slices and placing olives and peppers to give them pupils
- 2 large naan breads
- 4 small naan breads
- 3tbsp sundried tomato paste
- 125g (4½oz) ball of mozzarella, sliced
- 125g (4½oz) mozzarella pearls
- A few black olives, sliced
- 1 orange pepper, sliced
- 2-3 small mushrooms, sliced
- A couple of sprigs of broccoli, sliced
- 50g (1¾oz) grated mozzarella
Preheat oven to 200°C/fan 180°C/gas 6. Place the naans on a baking tray and spread with sundried tomato paste.
Put 2 slices of the ball of mozzarella on the larger naans, then cut the mozzarella pearls in half and put on the smaller naans, for eyes.
Finish the eyes with olive and pepper slices. Add pepper slices for the mouth and slices of mushroom for the nose.
Add broccoli or pepper slices to create hair. Sprinkle the naans lightly with the grated mozzarella and bake for 6-7 minutes, or until the cheese has melted. Serve.
Sausage Catherine wheels & monster mash
Sausage Catherine wheels & monster mash is best served with onion and plenty of ketchup
- 2 x 500g packets of linked pork chipolata sausages
- 2 medium onions, peeled
- 3tbsp runny honey
- 1tbsp wholegrain mustard
- 1tbsp Worcestershire sauce
- Tomato ketchup, to serve
For the mash
- 1.5kg (3lb 5oz) floury potatoes
- 50g (1¾oz) butter
- 50ml (2fl oz) milk
- 4tbsp basil pesto
- 3tbsp Parmesan, grated
Preheat the oven to 180°C/fan 160°C/gas 4. Open the packs of sausages and untwist the links. Cut 3 sausages per Catherine wheel and very gently push the sausagemeat along the skins to make one long sausage, then roll up tightly and secure with a cocktail stick.
Repeat until you have 6 wheels. Place on a baking tray.
Slice the onions into round, 1cm-thick slices and place on the baking tray. Mix the honey, mustard and Worcestershire sauce together then brush over the sausages.
Bake for 25-30 minutes or until cooked through.
Meanwhile, put the potatoes in a large pan of salted boiling water and cook for 20-25 minutes, until tender. Drain, then return to the pan and mash with the butter, milk and some seasoning. Beat in the pesto and Parmesan.
Serve with the sausages, onion and plenty of tomato ketchup.
Eyeball meatballs with squash spaghetti
Eyeball meatballs with squash spaghetti which serves 4-6 people. The squash spaghetti can be swapped out for regular spaghetti if preferred
- 450g (1lb) minced beef
- 50g (1¾oz) fresh breadcrumbs
- 2 cloves garlic, crushed
- 1tsp salt
- ½tsp freshly ground black pepper
- A small handful of fresh parsley, finely chopped
- 1tsp dried oregano
- 3tbsp vegetable oil
- 400g (14oz) spiralised butternut squash ‘boodles’ (available from supermarkets)
- 120g (4¼oz) mozzarella pearls (for eyes)
- 50g (1¾oz) stoned green olives stuffed with peppers, sliced (for eyes)
For the sauce
We’ve used ready-prepared ‘boodles’, butternut squash noodles, but you could serve the meatballs with regular spaghetti too.
- 1 small onion, peeled and diced
- 2 roasted red peppers (from a jar will do)
- 2tbsp tomato purée
- Juice of 1 orange
- 200ml (7fl oz) beef stock
- 1tbsp balsamic vinegar
Mix the minced beef with the breadcrumbs, garlic, seasoning, parsley and oregano.
Mix well with damp hands and shape into 12 large golf ball-sized meatballs. Chill for 30 minutes to firm up.
Heat the oil in a large shallow pan and fry the meatballs for about 10 minutes, turning occasionally. Remove from the pan and set aside.
To make the sauce, fry the onion in the pan juices until softened. Add the peppers, tomato purée, orange juice, stock and vinegar.
Bring to the boil then, using a hand blender, purée the sauce until smooth. Return the meatballs to the pan, stir to coat with the sauce and simmer for 15 minutes, until cooked through.
Cook the spiralised butternut squash in boiling water for 2 minutes, or according to the instructions on the packet, then drain. Spoon into bowls and add 2-3 meatballs per person to each.
Next, cut the mozzarella pearls in half and place one piece on top of each meatball as an eyeball. Finish the eyes with olive and pepper slices. Serve with the sauce.