Spooktacular Delights: Halloween Recipes for Young Families at Morrisons!

1. Preheat your oven to gas mark 7 (220°C / fan 200°C). Combine all the flatbread ingredients in a large mixing bowl. First, use a wooden spoon to mix, and then knead the dough into a ball on a lightly floured surface for about a minute. Place it in a bowl and set it aside for later use.
2. To prepare your mushroom skulls, use a straw to make two ‘eye’ holes in the center of each mushroom, being cautious not to pierce through the entire mushroom. Use a small knife to create two vertical lines just below and in the center of the eyes to resemble a ‘nose.’ Score lines down the stems of each mushroom to create the appearance of ‘teeth.’
3. In a non-stick pan, melt the butter over medium heat. Add minced garlic, sliced shallots, brown sugar, and balsamic vinegar, and sauté for approximately 5 minutes until the onions become soft. Add the prepared mushrooms and sauté for a few more minutes. Season with salt and pepper and stir occasionally.
4. While your mushroom and shallot mixture is cooking, combine all the chimichurri ingredients in a bowl, adding a pinch of salt and pepper. Set this mixture aside.
5. Line two baking trays with parchment paper. Dust your work surface with a light layer of flour, divide the dough in half, and roll it out into oval shapes. Place the flattened dough on your lined baking trays and prick them all over with a fork. Top each base with the mushroom and shallot mixture and bake in the oven for 8-10 minutes.
6. Once removed from the oven, drizzle each with chimichurri sauce, balsamic glaze, and a sprinkle of Parmesan and parsley. Now, enjoy your eerie and delicious “Bread of the Dead.”

Haunted Rolls

Sausage rolls have taken on a ghostly twist! Their Toffee Apple sausages, blended with grated apple, caramelized leek, maple syrup, and extra mature Cheddar, are paired with a spiderweb ketchup and mustard dip to create the spookiest half-term lunch.

Procedure

1. Preheat your oven to gas mark 5 (180°C / fan 160°C). In a pan, melt your butter over medium heat. Add minced garlic, leek, and thyme, and sauté for about 5 minutes until they become soft and fragrant. Set this mixture aside.
2. Transfer your leek mixture to a bowl, and combine it with the sausage meat, grated apple, onion granules, maple syrup, and half of your cheese. Season the mixture with salt and pepper.
3. Roll out the pastry into a rectangle measuring 70x20cm. Place the meat mixture in a sausage shape along the center, working lengthwise (avoid overfilling, as you can use the extra filling for more rolls). Sprinkle the remaining cheese over the filling.
4. Brush the exposed pastry with an egg wash and fold one of the long sides of the pastry over to meet the other side. Make sure the pastry is snug against the meat to prevent air holes and enclose it around the sausage. Press the edges together to seal.
5. Brush the entire roll with egg yolk and let it rest for 10 minutes. Apply another layer of egg wash and then cut the roll into 10 cm pieces. Season all over with salt and pepper.
6. Use kitchen scissors to make four incisions into the seam of each sausage roll to create the base of your ghost. Use chopsticks to form two eyes and a spooky mouth.
7. Place the prepared rolls on a baking tray lined with parchment paper and bake in the oven for 20 minutes. Remove them when they turn golden brown.
8. Serve these ghostly creations with ketchup drizzled in a spiderweb pattern of mustard for a spooktacular Halloween treat.

Pan-Eye-Cotta

Prepare your lab coats because it’s time to concoct something eerily delicious! Their “Pan-Eye Cottas” may appear sweet, but they pack a delightful surprise. These coconut and vanilla desserts are adorned with kiwi and blueberry eyes and rest upon a bed of berry coulis. After all, even ghosts have a sweet tooth, don’t they?

Procedure

1. Begin by placing the cream, coconut milk, sugar, and vanilla in a non-stick pan. Heat the mixture until it comes to a boil. Take the gelatine sheets out of the water and add them to the pan of milk and cream, stirring until they dissolve.
2. Pour the mixture through a sieve into a bowl and set it aside to cool. While it’s cooling, you can prepare your kiwi and blueberry eyes.
3. Peel the kiwis to remove the skin, trim the ends, and slice the center segments into three slices. Trim each slice so it’s slightly larger than a 2p coin. Use a small knife to make an indent in the center of each slice (this will be where you add the blueberry halves later).
4. Place the kiwis (with the indents facing down) into each mold and fill them with the cream mixture up to the rim of the mold. Refrigerate for at least 3 hours or overnight.
5. Create your coulis by putting the berries and sugar in a saucepan over medium heat. Crush the berries with the back of a fork until the sugar dissolves, and the berries break down. Strain the mixture through a sieve, then chill it until you’re ready to serve.
6. Spoon a bit of coulis onto each plate. To remove the eye-shaped desserts from the molds, briefly dip the ramekins in hot water for a few seconds, then invert them onto your plates. You may need to tidy up around the kiwi eye slightly. Place a blueberry half in the indentation on each kiwi to complete the perfect “Pan-Eye Cotta” for this Halloween.

‘Ghoul’ash Pasta