Ingredients

• Vegetable oil, for the baking tray
• 8 beef meatballs
• 8 small seeded rolls, split
• 1 Little Gem lettuce
• 2 slices cheddar
• ¼ small cucumber (about 4cm long)
• 16 cornichons
• 16 pimento-stuffed green olives
• Ketchup, to serve

Method

1. Heat the oven to 200C/180C fan/gas 6. Line a baking tray with foil and drizzle with a little oil. Arrange the meatballs over the tray, spaced apart, and squash into flat patties using the palm of your hand. Turn the patties over and rub in the oil, then bake for 15 mins.
2. Meanwhile, top the base of each roll with a small lettuce leaf. Halve the cheese slices lengthways in a zig-zag to make ‘teeth’, then cut in half again crosswise so you have eight rows. Cut the cucumber into thin slices on the diagonal to make tongues. Push a cocktail stick into each of the cornichons, lengthways, to make the horns and halfway through the olives to create the effect of eyeballs on stalks.
3. Add a burger patty to each of the lettuce-lined buns, followed by a cucumber tongue, cheese teeth and drizzle of ketchup, then sandwich with the tops of the buns. Stick the olive eyes and cornichon horns into the tops of the buns.

Ingredients

For the guacamole

• 2 limes, juiced
• 2 small avocados, peeled and chopped
• 1 bunch coriander, finely chopped

For the sweetcorn salsa

• 80g tinned sweetcorn
• 200g cherry tomatoes, quartered
• 1 red pepper, finely chopped
• 2 spring onions, thinly sliced
• 3 sundried tomatoes, finely chopped
• 400g can black beans
• ½ tsp cumin
• ½ tsp coriander
• ½ tsp smoked paprika

For the bat-shaped nachos

• 4 wholewheat tortillas
• 1½ tsp oil
• 4 purple carrots, cut into sticks

Method

1. Start by making the guacamole. Pour the lime juice into a bowl and add the avocado. Mash well with a potato masher or the back of a fork until it's the consistency you like – we served ours fairly chunky. Add half of the chopped coriander, season to taste and spoon into a shallow bowl or serving dish.
2. Now mix all of the salsa ingredients together, along with the remaining chopped coriander. Season with salt and pepper. Arrange clumps of the salsa on top of the guacamole – this will allow guests to get a bit of everything with each scoop. Cover and chill for up to 30 mins while you make the bat nachos.
3. Lay a tortilla wrap out on your chopping board and brush with a little of the oil. Cut out bats (or other spooky shapes) using a cookie cutter, scissors or both. Cut them as close together as possible to minimise waste. You should be able to get about 8-10 from each wrap, depending on the size of your cutter.
4. Heat oven to 200C/180C fan/gas 6. Put all the tortilla shapes on 2 or 3 large baking sheets and bake for about 4-5 mins or until golden and crisp, then serve with the carrot sticks, guacamole and salsa plate.

Ingredients

• 1 pack pizza base mix
• plain flour, for dusting
• 120ml passata or tomato pasta sauce
• 1 garlic clove, crushed
• 150g grated mozzarella
• 25g-50g parmesan, grated
• 4 large pitted black olives
• 6 small slices salami or chorizo
• 8 small capers, drained

Method

1. Make the pizza dough following pack instructions. Tip the dough onto a floured surface, flour your hands, then gently knead the dough for about 2 mins until fairly even, soft and bouncy. Return the dough to the bowl, cover with oiled cling film, then let it rise in a warm place until doubled in size (about 1 hr). While the dough proves, mix the passata and garlic in a bowl.
2. Heat oven to 240C/220C fan/gas 9 or as hot as it will go. Dust two baking sheets with flour. Split the dough into eight, then roll four balls into thin, rough circles. Lift onto the floured sheets. Smear a thin layer of the tomato sauce on top of each and scatter over the mozzarella and parmesan.
3. Halve each olive and put four halves, cut-side down, on four pizzas – these are the spider bodies. Cut the rest of the olive halves into thin strips, then arrange on either side of the bodies to look like legs.
4. Put four pieces of salami or chorizo on the four remaining pizza bases. Cut the other pieces of salami into thin strips and use them to make the legs of the spiders. Add 2 capers to each spider for the eyes.
5. Bake each tray for 12 mins or until golden and crisp and the cheese is starting to brown.

Ingredients

• 150g unsalted butter, softened, plus extra for the tin
• 150g caster sugar
• 1 egg
• 150g plain flour
• 1 tsp baking powder
• 25g cocoa powder
• 100ml whole milk
• 1 tsp vanilla extract

For the decoration

• 200g dark chocolate
• 200g white chocolate

Method

1. Heat the oven to 180C/160C fan/ gas 4 and butter a 12-16 silicone doughnut mould with cake release spray. Put the butter and sugar in a large bowl and beat using a whisk or electric beaters until pale. Beat in the egg. Tip in the plain flour, baking powder, cocoa powder, ¼ tsp salt, milk and vanilla, and mix well.
2. Spoon into the moulds and bake the doughnuts for 10-13 mins. They should be starting to come away from the edges of the moulds.
3. Remove from the oven and turn the moulds upside down on a cooling rack. After about 2 mins, carefully remove the doughnuts from the moulds. Leave to cool completely. If you have more mixture, repeat to use it up.
4. Melt the dark chocolate in a heatproof bowl over a pan of simmering water, making sure the bowl doesn’t touch the water, or microwave in 5-second blasts until smooth. Dip the tops of the doughnuts into the chocolate, and place them chocolate-side up on a large tray.
5. Melt the white chocolate using the same process as before. Drizzle three concentric circles of white chocolate on the doughnuts, working from the inside to the outside and following the shape of the doughnut. While the white chocolate is still wet, use a cocktail stick to carefully drag the inner circle out to make the points of the spiders web. Leave the chocolate to set fully before serving. Best eaten on the day but will keep for up to two days in an airtight container.

Ingredients

• 70g butter, softened
• 50g peanut butter
• 150g golden caster sugar
• 1 medium egg
• 1 tsp vanilla extract
• 180g plain flour
• ½ tsp bicarbonate of soda
• 20 peanut butter cups, Rolos or Maltesers
• 100g milk chocolate, chopped
• Icing eyes, or make your own

Method

1. Heat oven to 180C/160C fan/gas 4 and line two baking sheets with parchment. Using an electric hand whisk, cream the butter, peanut butter and sugar together until very light and fluffy, then beat in the egg and vanilla. Once combined, stir in the flour, bicarb and ¼ tsp salt.
2. Scoop 18-20 tbsps of the mixture onto the trays, leaving enough space between each to allow for spreading. Make a thumbprint in the centre of the cookies. Bake for 10-12 mins or until firm at the edges but still soft in the middle – they’ll harden a little as they cool. Leave to cool on the tray for a few mins before topping each biscuit with a peanut butter cup, Rolo or Malteser. Transfer to a wire rack to cool completely.
3. Heat the chocolate in the microwave in short bursts, or in a bowl set over a pan of simmering water, until just liquid. Scrape into a piping bag and leave to cool a little. Pipe the legs onto each spider, then stick two eyes on each. Leave to set. Will keep for three days in an airtight container.