Ingredients

• 500g organic beef mince 
• 5 organic eggs 
• 1 inch of fresh horseradish, grated
• 2 large carrots, grated 
• ½ tsp salt 
• 1 tsp black pepper 
• 200g spelt flour 
• 200g fresh breadcrumbs 
• 500ml of rapeseed oil

Method

1. Soft boil 4 eggs by adding them to a pan of rapidly simmering water and cooking for 5 to 6 minutes. You need them to be firm enough to be covered in the mixture but soft enough that once fried they still have a runny yolk
2. While the eggs are cooking, prepare 3 bowls. Add a gently beaten egg to one, breadcrumbs to another and seasoned flour to the third
3. In a large bowl, combine the beef mince with the grated horseradish and carrot
4. Remove the eggs from the water and place immediately into ice-cold water. As soon as they’re cool enough to handle, peel off the shells
5. Dip each egg into the flour, then into the beaten egg. Using your hands, mould a layer of beef mince mixture about 1cm thick around the eggs. Make sure the layer is even and well sealed all around.  Dip again in the whisked egg before coating generously with breadcrumbs
6. Fill a deep saucepan 2/3 full with oil. Be careful not to overfill the pan as the oil may splash. Heat the oil slowly to between 175°C and 190°C. You’ll know it’s ready when a cube of bread browns immediately when dropped in  
7. Carefully place the Scotch eggs one at a time into the oil and fry until golden crisp. Remove and place on 4 layers of kitchen roll to drain off any excess oil  
8. Serve immediately for runny yolks or allow them to cool before storing in the fridge if you’re making them ahead of time

Recipe from www.coombefarmorganic.co.uk

Ingredients:

● 1 Whole Camembert

● 1 tbsp Olive Oil

● Pinch of Flaky Salt

● Pinch of Cracked Black Pepper

● 2 tbsp Warm Honey

● 3 Cloves Garlic, Peeled

● Few Sprigs Fresh Rosemary

● 200g Boiled New Potatoes

● 1 tbsp Fresh Parsley, Chopped

● 1 tbsp Olive Oil

Cornichons and baguette slices to serve.

Method:

1. Preheat the oven to 170°C. Unwrap the camembert, retaining the wooden box it comes in. Score a cross hatch on the top of the rind and place on a small baking tray.

2. Brush the top with the olive oil and stud the garlic cloves and rosemary at intersections of the crosshatch. Sprinkle with salt and cracked black pepper and bake for 10 minutes.

3. Drizzle with the warm honey then bake for 3-5 minutes more.

4. Meanwhile, mix the potatoes with the olive oil and herbs.

5. Serve the cheese on a beautiful platter with the potatoes, cornichons, and crusty baguette.

Recipe from www.stellar.co.uk

400g butternut squash

1 tbsp olive oil

12 rashers streaky bacon, halved lengthways to make 24 strips

24 blackberries

12 sage leaves, halved

1 tbsp maple syrup

METHOD

1. Preheat the oven to 200C/fan180C/gas mark 6. Peel, deseed and cut the butternut squash into 24 cubes about 5cm square. Place in a roasting tin, drizzle with olive oil, season with salt and pepper and roast for around 20 minutes until just tender. Remove from the oven and cool slightly..
2. Place a blackberry on top of each cube with a piece of sage and wrap with a strip of bacon tucking the join underneath. Return to the oven for 10 minutes until the bacon is golden. Remove from the oven and immediately drizzle with the maple syrup. Serve with cocktail sticks.

TIP – If you want to get ahead, cool the butternut squash completely at the end of step 1, then complete the making in step 2, cover and chill for up to 12 hours before cooking for 10-15 minutes until the bacon is golden and everything is hot.

Ingredients

For the pastry

• 220 g (7.7 oz) plain flour, plus extra for dusting
• 6 tbsp vegan margarine or butter
• 1/4 cup granulated sugar
• 2 tsp water

For the filling

• 1/4 cup vegan margarine or butter
• 1 cup brown sugar
• 1/4 cup maple syrup
• 4 tbsp cornflour, cornstarch in the US
• 1 tsp vanilla extract
• 1 x 400 ml (13.5 fl.oz) tin of full-fat coconut milk, cream only (see notes above)
• 3/4 cup pecans

Method

• Preheat the oven to 180°C fan / 400°F.
• To make the pastry, transfer the flour, margarine and sugar to a mixing bowl, and rub the mixture together with your fingers until it resembles a crumble.
• Add the water and combine with your hands to make a dough. Keep adding a touch more water if the dough is still dry until it turns into a dough.
• Wrap the dough in greaseproof paper and refrigerate for 15 minutes.
• Meanwhile, for the filling add the margarine, sugar, maple syrup and cornflour to a pan on a medium heat. Simmer for a couple of minutes, then add the vanilla extract and remove the pan from the heat. Stir the coconut cream into the syrup. 
• Remove the dough from the refrigerator. Dust a work surface and a rolling pin with flour, and roll out the dough on the floured surface until it’s roughly 3mm thick.
• Using a stencil, cut out 12 circles from the dough and place one circle in each muffin mould, making sure the dough is flush against the sides.
• Place 2 or 3 pecan nuts in each mould and spoon in the syrup mixture until the mould is 2/3 full.
• Place muffin tray in the oven and bake for 20-25 minutes.
• Remove the muffin tray from the oven and leave the mini pecan pies to cool for 5 minutes before serving.

Notes

• One tin of coconut milk should give you approximately 1/2 cup (125ml) of coconut cream. Avoid adding any more than this amount because the filling might become too wet.
• The trick to getting the coconut cream to separate from the water is using a can of coconut milk with high fat content. You can usually tell by shaking the can in the supermarket to see if it’s already separated. If you can’t hear it shaking around, then it’s usually a safe bet.
• You will also need a 12 cup muffin tray and a circle stencil roughly 10cm in diameter.

Recipe from www.wearesovegan.com

Prep time: 20mins

Cook time: 20 mins

Ingredients

• 40g Watercress
• ½ small Pumpkin, sliced
• 2 Apples, peeled, cored & sliced
• 100g Blackberries, halved
• 100g red cabbage, shredded

Method

1. If you have Halloween cookie cutters, now might be the time to dust them off! If not, cut the pumpkin slices into pumpkin shapes with a sharp knife. If you have a small enough tip, you can cut faces in to the pumpkin, but it will work just as well without!
2. Repeat this step for the apples, cutting ghosts and ghouls from the slices.
3. Bake the pumpkin in a preheated oven at 180° for around 20 minutes
4. Layer all the ingredients together on a platter – you’re now party ready!

Top tip: A set of small Halloween cookie cutters will save you time when making the pumpkin and ghost shapes.

Recipe by www.watercress.co.uk

Serves 8-10

Prep time: 30 minutes

Cooking time: 5 minutes

Ingredients

• 4 ripe avocadoes
• 2 tbsp fresh lemon juice
• 1 small red onion, finely diced
• 4 tbsp coriander, finely chopped
• 2-3 large tortilla wraps
• 250ml vegetable oil
• 85g watercress
• Salt and pepper

Method

1. To make the guacamole, add the avocado and lemon juice to a blender or food processor along with a pinch of salt and pepper.  Blend until smooth, then stir in the coriander and red onion.  Taste and adjust seasoning if necessary. 
2. Use a small, sharp knife to cut grave stone shapes from the tortilla wraps.  Why not be as creative as you like and try cutting out some ghosts or trees as well!
3. Place a large frying pan on a medium-high heat and add the vegetable oil.  After a few minutes, check the temperature of the oil by dropping in a small piece of tortilla wrap.  If the wrap sinks to the bottom, the oil is not hot enough.  Once the oil is the correct temperature, the tortilla should stay on the surface and create bubbles.
4. Add a few tortilla shapes at a time to the oil, frying for less than a minute on each side or until golden.  Drain the shapes on kitchen towel and allow to cool.
5. Once the shapes have cooled, take a large ceramic oven dish and fill spread the guacamole evenly over the base.  Scatter over the watercress to represent grass, then place the gravestones and other shapes in any way you like. 
6. If not serving immediately, keep the guacamole in the fridge and the tortilla shapes in an airtight container at room temperature.

Recipe from www.watercress.co.uk

Ingredients

• 3 large British Lion eggs
• 1 x ready-made pastry tart case (around 23cm in diameter)
• 1 tbsp olive oil
• 1 medium onion, finely chopped
• 150g curly kale, tough stems removed
• 150ml milk
• 150ml double cream
• 275g cooked beetroot, larger ones sliced in half
• 75g goat’s cheese, cut into rounds
• small handful of dill, roughly chopped

Method

1.   Preheat the oven to 200C/180C Fan/Gas Mark 6.

2.   Meanwhile, heat the olive oil in a medium frying pan over medium heat. Add the onion and cook for 10 minutes, until softened.

3.   Bring a medium saucepan of slightly salted water to the boil, add the kale and simmer for 10 minutes. Drain well, rinse under cold water to cool, then squeeze out any excess moisture. Set aside.

4.   In a large jug, whisk together the eggs, milk, double cream along with some seasoning.

5.   Place the tart onto a baking tray. Spoon the onions and kale into the base of the pastry case and carefully pour the cream mixture into the case. Add the beetroot, goat cheese and dill. Place the tart into the oven and cook for 45-50 minutes, until set and golden. Leave to cool for 30 minutes before slicing. Enjoy warm or cold.

Ingredients

• 120g  basmati rice 
• 2 tbsp  Thai red curry paste 
• 2 tsp  finely chopped red chilli 
• 40g  shallots or spring onions finely chopped
• to taste Salt and freshly ground black pepper 
• 100g  peeled prawns thawed if frozen, finely chopped
• 2 tsp  lemongrass paste 
• 2 tbsp  finely chopped fresh coriander 
• 2 large eggs beaten

Method

1.  Preheat the oven to 180°C/Gas 4.
2.  Cook the rice according to pack instructions. Rinse with cold water and drain well.
3.  Mix together the cooked rice, prawns, red curry paste, lemongrass paste, chilli, coriander and shallots or spring onions. Stir in the beaten eggs and season with salt and pepper.
4.  Spoon the mixture into the compartments in a Silicone 24 Rectangle Mini Loaf Mould. Bake for 20-22 minutes until set. Cool in the mould for 15 minutes, then lift out carefully and cool completely on a wire rack.

Recipe by www.lakeland.co.uk

Ingredients

• 600g potatoes (red-skinned varieties will work well), peeled and chopped into very small cubes
• 2 large cloves of garlic, grated
• 1cm piece of ginger, grated
• 1 red chilli, grated
• 150g frozen petit pois
• Large handful fresh spinach
• Small handful of fresh coriander
• 2 tbsp tikka masala spice paste
• 2 tbsp olive oil
• 1 tin of chickpeas, drained and rinsed
• 2 tsp cumin seeds
• 1 pack (12 sheets) of filo pastry
• 1 tbsp mango chutney (optional)
• Salt and pepper
• Sprinkle of sesame seeds to top (optional)

Method

1 Cook the potatoes in a pan of salted boiling water for 8-10 minutes.

2 Grate the garlic, ginger and red chilli and cook in a large frying pan with 1 tbsp of the olive oil for 3-4 minutes. Add the cumin seeds and fry for a further 1 minute.

3 Drain the cooked potatoes and add to the pan. Add the chickpeas to the pan at the same time.

4 Add the frozen petit pois and 100ml of water.

5 Add the tikka paste and season. Combine all the ingredients together.

6 Roughly tear the spinach leaves and coriander and mix into the pan and cook for 3-4 minutes. Then take off the heat and allow to cool. Once cooled add the mango chutney (optional).

7 Preheat the oven to 180°C / Fan 160°C / Gas 4 .

8 Take a large chopping board and place a layer of filo pastry on top (keep the remaining pastry under a slightly damp tea towel to ensure it doesn’t dry out). Using 3 tbsp of the olive oil very lightly brush the sheet of filo pastry and place another layer directly on top. Using a sharp knife cut down the middle.

9 Take one of the lengths of pastry and place a tbsp of the cooled potato filling mixture into the left-hand corner. Fold a corner of the pastry across (towards you) to make a triangle. Press down the edges. Brush edges with a little olive oil and fold over on itself again. Repeat the brushing with oil and folding until you come to the end of the pastry. You may need to cut off any excess.

10 Place the samosas on a baking tray lined with parchment paper. Brush with a little olive oil and sprinkle with the sesame seeds (optional).

11 Place in the preheated oven and bake for around 20 minutes or until crispy and golden.

12 Serve with mango chutney.

Recipe by www.seasonalspuds.com

Ingredients

• 8 medium-large potatoes
• 16 slices of streaky bacon
• 2 tbsp olive oil
• Small pot of crème fraiche or mayonnaise
• Small bunch of chives

Filling options

• Corned beef
• Cheddar cheese or blue cheese
• Haggis
• Ham
• Leftover roast meat

Method

1 Using an apple corer force a hole all the way through each potato lengthways.

2 Keep the cored section of potato and cut a 1cm piece from each end to use as a plug.

3 Fill the hole of each potato with filling of choice then plug up the ends.

4 Wrap each potato in 2 slices of streaky bacon, rub over olive oil and wrap tightly in foil.

5 Either cook on BBQ or preheated oven at 180°C / Fan 160°C / Fan 4 for 1 hour – 1 hour 20 until soft.

6 Once cooked unwrap from foil, cut in half and serve with a dollop of crème fraiche and chopped chives.

Recipe by www.seasonalspuds.com