Happy Halloween from Robert Pallant Designs! 

With all the sweets and treats, your little ones will be getting this Halloween, why not indulge yourself and all the other grown-ups, with a selection of our favourite Halloween tricks and treats! 

Grasshopper Cocktail!

What you will need: 

  • ice
  • 25ml crème de menthe
  • 25ml white crème de cacao
  • 25ml single cream

To garnish

Method: 

  1. Start by making the garnish. Take a sprig of mint, strip off the leaves at the base and dip the stalk in the melted chocolate, holding the upper leaves gently. Leave to set on a plate or tray. 

  2. Fill a cocktail shaker with ice then pour in the liqueurs and cream. Shake hard until the outside of the cocktail shaker is cold, then strain in to a cocktail glass or small coupe. Garnish with the chocolate-dipped sprig of mint.

Halloween Cheeseboard with Creepy Crackers!

What you will need: 

  • selection of cheeses, including an orange one, blue-veined variety, white one, and if you can find it a charcoal-coated cheese. 

For the Creepy Crackers

  • 2 tbsp olive oil 
  • 150g plain flour, plus extra for sprinkling 
  • 1 tsp sea salt flakes
  • 1 tsp golden caster sugar 
  • 1 tbsp black sesame seeds, plus 1 tsp for sprinkling 
  • black food colouring 

Method: 

  1. Heat the oven to 220C/200C fan/gas 7. Mix the olive oil with 60ml water, then put in a bowl with the flour, salt, sugar, sesame seeds and a few drops of the food colouring. Mix with your hands until you have a rough dough. If it’s too sticky, add a little more flour until it’s smooth.

  2. Sprinkle a non-stick baking mat or a sheet of baking parchment with some flour, roll the dough out to the thickness of a £1 coin, then use a pizza cutter or knife to cut it into skinny strips. Brush the strips with a little water and sprinkle with some salt and extra sesame seeds. Prick each strip with a fork.

  3. Transfer the strips with the mat to a baking sheet, separating the strips with a palette knife, and bake for 12-15 mins, or until the crackers are firm and feel hard. Leave to cool. Will keep in an airtight container for up to two weeks. Arrange your selection of cheeses with the fruit and crackers on a serving board.

Halloween Punch!

What you will need:

  • 2L cherry juice
  • peel from 3 oranges, pared with a vegetable peeler
  • 1 thumb-sized red chilli, pierced a few times but left whole
  • 3 cinnamon sticks
  • 10 cloves
  • 6 slices of ginger
  • dracula’s fangs sweets (optional)
  • 200ml vodka or 25ml per glass

    Method: 

    1.  Tip the cherry juice, orange peel, chilli, cinnamon sticks, cloves and ginger into a large saucepan. Simmer for 5 mins, then turn off the heat. Leave to cool, then chill for at least 4 hrs, or up to 2 days – the longer you leave it the more intense the flavours. If serving to young children, take the chilli out after a few hours.
    2. When you’re ready to serve, pour the juice into a jug. Serve in glass bottles or glasses and pop a straw in each. If you’re adding vodka, do so at this stage. Dangle a fangs sweet from each glass.

     

    All recipes can be found at https://www.bbcgoodfood.com/recipes/collection/halloween