From a ghoulishly good graveyard cake to a spooky spread to wow your guests, here are four ideas for a Halloween party that’s sure to get guests talking
Host the ultimate Halloween party for little – and big – ghouls this October with a spooky spread from our Foodhall.
Try our melting mummy pizza, featuring cheesy bandages and blood-red tomatoes, or our bubbling hot cheese cauldron – perfect for dunking with crunchy cucumber and carrots. Our pigs in bandages meanwhile – sausages wrapped in buttery puff pastry – make for gruesomely good nibbles. We’ve even given our favourite burger a spooky twist, with melty pumpkin-shaped toppings.
Complete the look by decorating your table with autumnal squash, cobwebs, candles and toy spiders.
Kids will love our make-your-own Halloween apple kits, available in store, which contain chocolate, sprinkles and crunchy apples on sticks. To make them, first melt the chocolate in a heat-proof bowl set over (not in) a saucepan of simmering water. Heat the chocolate, stirring occasionally, for two to three minutes until it’s melted. Dip the apples in the chocolate and sprinkles in whatever patterns you like, then leave to set.
For an impressive sweet treat that’s super easy to make, try giving a chocolate tray bake a spooky makeover. Start by covering the base with chocolate icing before surrounding the edge of the cake with chocolate fingers.
Then get creative with some spooky toppings. Available in store, our Percy pumpkin sweets, as well as ghoulish graveyard tubs filled with jelly brains, bones, hearts and skulls, are just the thing. Or melt white chocolate on to greaseproof paper and roughly shape into gravestones and ghost shapes, before using melted dark chocolate to finish off the designs. Leave to set, then stick into the top of the cake.
Toast your spooky celebrations with an autumnal cocktail: muddle our sweet and zesty sloe gin with some fresh blackberries, then add to a tumbler of ice before topping up with soda water. To garnish, make a rosemary skewer with a fresh blackberry.
For a kid-friendly version, simply muddle fresh blackberries and blueberries and top up with soda water.
Food editor: Heather Taylor / Images: Tara Fisher / Food styling: Debbie Miller / Prop styling: Agathe Gits
Art direction: Helen Richardson