Impress your guests with our simple, yet stunning dishes, full of surprising flavours! The menu: Devilled eggs, Release the Kraken!, Aorta-lini and Haunted Pumpkin Patch. 

These recipe serve 2.

Devilled Eggs

You will need:

2 eggs
Chilli powder to taste
Red food colouring
Black food colouring
1 tablespoon of mayonnaise

Place the eggs into a pan and cover with warm water, bring to boil and then simmer for 8 minutes
Plunge into cold water and leave for 30 seconds, drain and she the egg in the plan to crack the shell
Combine the black food colouring with cold water (so the water is very dark) and pop the boiled eggs in, making sure they are submerged
Leave in for at least an hour, peel and halve
Remove the yolk and mash with a fork with the mayo and chilli powder
Add enough food colouring to achieve a vibrant red colour
Pipe back into the eggs and decorate with chopped herbs and black sesame seeds

Release the Kraken!

You will need:

1 sweet potato
pinch of chilli powder
1/4 teaspoon of vanilla extract
1 chopped small cooking chorizo
1 octopus, cleaned
1 tablespoon of tamari (or soya sauce) sauce
1 teaspoon od honey

For the kale salsa verde:
4 leaved of kale (ideally purple – for it’s amazing colour)
1 small bunch of parsley
1 tablespoon of capers
1 clove of garlic
3 tablespoons of oil
4 anchovy fillets
zest and juice of 1/2 lemon

Bring a large sauce pan of water to boil, add 1 tablespoon of salt
Pop the octopus into the pan of water and simmer for 50 minutes
Remove from the water and leave to cool
Peel and chop the sweet potato, boil in salted water until tender, mash with salt, chilli to taste and the vanilla extract
Add a little water to the mash and leave to one side and gently warm through for service
For the salsa verde, blend all the ingredients apart from the kale
Steam the kale for 3 minutes, chop finely and stir through the rest of the salsa
For service:
Warm the mash through
Cut the tentacles of the body of the octopus
Fry the chorizo and the tentacles in a pan
Once the the chorizo i starting to brown, add the tamari sauce and honey and make sure that the tentacles are coated in the mixture on both sides and heated all the way through
Spoon the mask in a bowl or plate, top with the kale salsa verde, chorizo and the tentacle
Serve immediately


For the pasta you will need:

100g ‘00’ flour
1 egg
1/4 teaspoon of black food colouring or squid ink
1/2 tablespoon of oil (we used chilli rapeseed oil)
2 yolks
Red food colouring

Place all the ingredients into an electric mixer and process
The mixture should resemble cous cous and should come easily together
The mixture should also be tacky, not sticky and rest
To make the Raviolo:
Combine 100g fried and chopped mushrooms with 100g of masratpone cheese and season with salt and pepper and a drizzle of truffle oil (optional)
Cut the pasta into 6cm circles
Create a circle with the cheese mixture, big enough to hold a yolk
Carefully place a yolk in the middle and place few drops of red food colouring on top of it, moisten the edges and pop another circle on top
Place in to boiling salted water for 2 minutes and serve with a drizzle of truffle oil and herbs
When you cut into it, the yolk and the red food colouring will ooze out

Haunted Pumpkin Patch

For the Panna Cotta

125ml full fat milk
125ml double cream
Zest of 1 lemon, thick strips
Vanilla pod
1/2 tablespoon of lavender
1/2 teaspoon of pink peppercorns
30g caster sugar
3 leaves of gelatine
1 ripe mango

To make the panna cotta, heat the milk, sugar, zest, lavender, peppercorns and vanilla pod with its seeds out until scalded, take off the heat and leave to infuse for at least 15 minutes
Soak the gelatine in cold water
Strain the mix and warm through with the cream
Stir in the gelatine
Pour into bowls and chill for at least three hours
For the ‘pumpkin flesh’, blend the mango flesh and drizzle into the Panna Cotta after and hour in the fridge

For the pumpkin macarons

125g ground almonds
200g icing sugar
3 egg whites (90g egg whites)
Orange paste food colouring

For the filling

100ml double cream
Orange food colouring

Pop the ground almonds and icing sugar in a food processor until well combined
Whisk the egg whites in a bowl until stiff at a low speed
Slowly whisk in the cream of tartar and caster sugar until the mixture is smooth and glossy, increasing the speed of the whisk as the mixture stiffens
Gently fold in the food colouring and blended ground almonds and icing sugar until the mixture thickens
Pop the mixture into a piping bag fitted with a 1cm round nozzle
Pipe 5cm circles onto the baking tray lined with greaseproof paper
Pat down any peaks with a slightly damp finger
Sharply tap the bottom of the tray to release any air bubbles from the macaroons, then set aside for 60 minutes (the macaroon shells are ready to go in the oven when they are no longer sticky to the touch)
Meanwhile, preheat the oven to 160C
Bake the macaroons in the oven for 10-15 minutes, or until cooked through and until they peel off the baking sheet.
Remove from the oven and set aside to cool for 5 minutes. Carefully peel away the greaseproof paper and set aside to cool completely.
Whip the double cream until soft peaks form and cols in the orange food colouring
Use the filling to sandwich the macaroons together then chill in the fridge for 30 minutes
We used green icing to make the stem of the pumpkin (optional)

For the meringue ghost

4 egg whites (medium, each weighing 30g)
225g caster sugar

Preheat oven to 110C
Line a baking sheet with a non-stick parchment
Whisk the egg whites until stiff and dry
Add a table spoon of sugar for each egg white and whisk after each addition until stiff
Add half the remaining sugar and whisk in, localised whisking, will turn shiny and glossy
Add the rest of the sugar and gently fold in
Pipe mixture onto the baking sheet
Bake for 35 minutes until the meringues lift off easily of the paper
Leave to cool and use a food friendly back pen for the eyes and mouth