Get set for a delicious night in with the family this Halloween. From eery eyeball pizza and yummy mummy Yumnuts™ to creepy cocktails and homemade treats, scroll down to see our ghoulishly good and seriously spooky food ideas
Serve up a fright-night feast complete with an eery eyeball pizza, mummy meatloaf and zombie brain jelly
Keep little (and big) monsters’ tummies full with our dee-licious beef and cheese burgers decorated with a creepy jack-o’-lantern motif
Flavoured with Bramley apple pieces and glazed with sticky toffee, our pork sausages are terrifyingly tasty
Make Halloween at home taste amazing with homemade boo-nanas, apple monsters, creepy crudités, pastry snakes and more
Our iconic Yumnut™ has had a scary makeover with fondant icing bandage and googly eyes
This creepy rum and pineapple punch is a top-notch tipple for a Halloween night in
No celebration would be complete without a Colin the Caterpillar cake and this year you can invite Frankencolin to the party!
Warm up and get cosy with our tasty gingerbread rum punch idea
White chocolate topped with Halloween sweets. What could be more delicious?!
Our M&S chefs have been at their old tricks, creating some devilishly delicious dishes to make your Halloween feast go off with a bang. For a petrifying pizza night, choose our stone-baked eery eyeball pizza, which is topped with cheese, red pepper “veins” and tomatoes. Or say “boo!” to our mummy meatloaf, which features tender minced beef and pork with mature cheddar and smoked bacon, wrapped in golden, buttery, puff-pastry bandages. And for pud? Our zombie brain jelly is a real treat that combines vegan apple-flavoured jelly with raspberry drizzle and vegan popping candy that pops and crackles on your tongue.
Our Halloween dishes are available in store from 26 October.
Perfect for all the family, our Halloween burgers are sure to make your night in insanely delicious. These pumpkin-motif burgers are made from M&S Select Farms beef with pockets of tasty cheddar cheese. The finishing touch? A jack-o’-lantern face made from salt, pepper, dried herbs and a touch of colouring.
Try serving our Halloween burgers in a soft, fluffy bun with your favourite toppings, such as crispy bacon, caramelised onions, cheese and tomato sauce. For the ultimate treat, serve with crispy chips or sweet potato wedges and creamy coleslaw.
Our Halloween burgers are available in store from 26 October.
Filled with sweet Bramley apple pieces and coated in a sticky glaze, our toffee apple bangers pack a punch of seasonal flavour. Serve these boo-tiful bangers in a hot dog roll, as part of your full brekkie or with mash, gravy and greens.
Discover our toffee apple bangers in store from 26 October.
Perfect for a cosy Halloween dinner at home, this flavour-packed soup stars seasonal veggies and the Cook With M&S honey and pumpkin spice glaze. Plus, it’s served in our pumpkin bloomer, which is amazing to look at and even more delicious to eat.
1.5kg of mixed autumn vegetables, such as pumpkin, butternut squash and sweet potato, cut into chunks
4 tbsp olive oil
2 tbsp Cook With M&S honey and pumpkin spice glaze
1l vegetable stock
4 pumpkin bloomers
Natural yoghurt, pumpkin seeds and thyme, to serve
Preheat the oven to 200°C/180°C fan/gas mark 6.
Add the vegetables to a large roasting tin. Pour over the olive oil, season, then add the Cook With M&S honey and pumpkin spice glaze. Mix until the vegetables are coated.
Place in the oven and cook for around 30 minutes or until all vegetables are lightly caramelised and have softened. Remove from the oven.
Heat the vegetable stock in a saucepan and simmer. Add the roasted vegetables and bring to the boil.
Using a hand blender, blend until the soup is smooth. Add more stock if you prefer a lighter texture.
Cut the top off each bloomer and remove some of the bread inside to create a bowl.
Pour the soup into the bloomer bowls and add a swirl of yoghurt, a scattering of pumpkin seeds and a few thyme leaves.
More pumpkin spice ideas
Serve up a Halloween feast for your little ones that’s packed full of flavour, fun, fruit and vibrant veggies.
Boo-nanas and marvellous mummies: slice bananas lengthways, then cut each half into three. Spear each section on a lolly stick and place on a tray lined with greaseproof paper. Freeze for 30 minutes. Remove from the freezer, dip the banana lollies into yoghurt, and add two eyes using black icing. Add a drizzle of toffee sauce to a few of the bananas to create mummy bandages. Place in the freezer until set.
Jack-o’-lantern houmous pots: remove the top of a pepper and deseed. Carefully carve a jack-o’-lantern face into the side of the pepper, then fill with M&S piri-piri houmous. Serve with fresh veggie crudités.
Marmite® snakes: unroll puff pastry and add a layer of M&S Marmite® cream cheese. Cut into long strips and twist. Brush with egg, sprinkle over some sesame seeds and add sunflower seeds for eyes. Bake until golden and add a small piece of pepper to create a tongue.
Apple monsters: cut apples into quarters and remove the core. Remove a small section of the middle of each quarter to create a mouth. Fill the gap with M&S crunchy peanut butter with maple and pecan. Add sunflower seeds for the teeth, a slice of strawberry for the tongue, and icing eyes.
Your favourite hybrid treat has had a scarily good makeover just in time for the creepiest day of the year! Made using a unique, butter-enriched recipe, this showstopping treat is rested for a minimum of 12 hours, has beautifully light layers and is decorated with fondant icing bandages and icing eyes.
Pick up our limited-edition yummy mummy Yumnut™ in store now.
Treat the grown-ups in your house to this easy-peasy cocktail idea that’s complete with a picture-perfect pineapple jack-o’-lantern!
50ml M&S spiced rum
1 pineapple (or use pineapple juice)
Lime wedges, to garnish
Hollow out the pineapple and use to make a spooky jack-o’-lantern by hollowing it out and carving as you would a pumpkin.
Blitz the hollowed-out flesh in a food processor and loosen with a splash of water.
To a glass full of ice, pour in the blitzed pineapple or pineapple juice, then pour over the spiced rum. Garnish with lime wedges.
Pick up everything you need for this pineapple punch in store now.
If you fancy a change from the usual pumpkin carving, try painting yours instead. Available in store, our great-value medium orange pumpkins (they’re just 65p each) make the perfect canvas for some spookily cool creations. To create a bold finish, try using neon paint, and experiment with different designs: splatter the paint, Jackson Pollock-style, across the pumpkin; draw graphic stripes and shapes; paint a thick layer across one half and let it drip down; or go for spooky faces. Arrange on your doorstep or by the fireplace for a bold effect that will make your Halloween decor stand out from the crowd.
Find our 65p pumpkins in store now and get creative!
No celebration would be complete without Colin the Caterpillar, and this year you can invite Frankencolin to the party! Choose our full-size version – a chocolate sponge roll smothered in chocolate and decorated with nuts and bolts – or our five-pack of mini Frankencolins, with tasty (and super-scary) chocolate faces.
Get your mitts on our Frankencolin treats in store now.
Beat the “brrrrrr” with our perfect punch that’s served warm and is filled with autumn flavour and spice.
200ml M&S gingerbread rum
600ml M&S apple and ginger juice
½ tsp ground cinnamon
1 tsp brown sugar
Apple slices, to garnish
Cinnamon sticks, to garnish
Star anise, to garnish
Gently warm the rum and apple juice together before decanting into a punch bowl.
Meanwhile, combine the ground cinnamon and sugar and pour onto a saucer. Wet the rims of two glasses and press them into the cinnamon sugar.
Pour the warmed punch into the glasses and garnish with apple slices, cinnamon sticks and star anise.
Quick and easy to prepare, this spooky Halloween treat is great for making with the kids. Try topping the choc with spooky Percys, homemade icing eyes, jelly snakes and other Halloween delights.
250g white chocolate
Orange food colouring
Halloween sweets, to decorate
Black fondant icing
White fondant icing
Melt 250g white chocolate over a pan of boiling water or in the microwave.
Transfer a quarter of the chocolate into a separate bowl and add a few drops of orange food colouring.
Allow to cool slightly and then pour the uncoloured chocolate onto a lined baking sheet.
Drizzle over the orange chocolate to create a swirled pattern.
Top with eyes made from the fondant icings, black icing cobwebs and your favourite Halloween sweets and allow to set.
Break into shards and serve.
Pick up everything you need for this tasty choc idea in store now.
Love a toffee apple? Then you are going to LOVE our recipe for Colin the Caterpillar toffee apples with sticky toffee, milk and white chocolate, chocolate cake, jazzie sprinkles and our new mini Colin faces.
4 large apples
1 bottle toffee dessert sauce
1 chocolate sponge roll
1 jar jazzie sprinkles
300g milk chocolate, broken into small pieces
100g white chocolate, broken into small pieces
4 mini Colin chocolate faces
Place a lollipop stick in the centre of an upright apple and push firmly down into the core until secure.
Pour toffee dessert sauce into a deep bowl and roll the apple in the sauce. Place upright on greaseproof paper on a large baking tray and chill in the fridge for 15 minutes.
On a large plate break up the sponge roll until you have large, breadcrumb-like pieces. Pour over ⅔ jar of jazzie sprinkles and use a spoon to mix together.
In a deep bowl melt the milk chocolate in the microwave on a low heat, stirring occasionally to ensure that it doesn’t burn.
Remove the apples from the fridge. Some of the toffee sauce may have pooled to the bottom of the apples; use a spoon or knife to spread back over the apple.
Dip the apples in the milk chocolate to evenly coat.
Roll the apples in the cake crumb and jazzie sprinkle mixture.
Place upright back on the greaseproof paper and chill for 15 minutes.
Melt the white chocolate in the microwave. Using a knife, drizzle the melted chocolate over the apples to create stripes. Sprinkle with remaining jazzie sprinkles.
Using the leftover white chocolate, use your knife to carefully spread some on the back of a white chocolate Colin face. Stick on the front of your apple. Chill for a minimum of 2 hours.
Find everything you need to make these Colin toffee apples in store now.
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