Tuck into some terrifyingly terrific recipes sure to send shivers down your spine. From Ghoul-ash Pasta to Pan-eye-cotta, enjoy more frightful delights with all of the family.

Ghoul'ash Pasta

Introducing… ✨ ghoul dinner ✨ Monster courgetti topped with a comforting ghoul-lash sauce packed with hidden veggies and finished with cheese and olive eyeballs - one frightful meal that the whole family will love 🍝👻

Serves: 4 plus extra ghoul-ash to freeze for next time

Time: 45 mins


For the Ghoul-ash

  • 1 tbsp olive oil
  • 1 medium white onion diced
  • 4 garlic cloves finely chopped
  • 1 red pepper diced
  • 500g beef mince
  • 800g tinned chopped tomatoes
  • 1 beef stock cube
  • 2 tbsp Worcester sauce
  • 2 tbsp tomato puree
  • 2 tsp paprika
  • 2 tbsp dried mixed Italian herbs
  • 1 tsp cayenne pepper

For the courgette spaghetti

  • 4 large courgettes spiralised (or peeled and sliced into ribbons if you don't have a spiraliser)

Ghoulish decoration

  • 4 Cheddar cheese slices
  • 8 black olives
  • Parmesan/Cheddar finely grated to serve (optional)


  1. Heat your oil in a deep, non-stick pan over a medium-high heat and add your onion, garlic and pepper frying for 5 mins until softened and remove and set to one side. Add your beef mince to the pan and fry for 5-10 mins until browned and starting to crisp. Drain away any excess liquid before returning to the heat and adding your onion, garlic and pepper back to the pan.
  2. Add remaining ghoul-ash ingredients to the pan plus a generous pinch of salt and pepper. Stir and allow to simmer and thicken for 15-20 mins. Taste to check seasoning and add more if needed.
  3. Whilst your ghoul-ash simmers prepare your courgette spaghetti by adding to a bowl and seasoning all over with salt and pepper. Cover bowl with cling film, poke a few holes in the top and microwave for 2–3 minutes just before serving.
  4. To make your 'eyeballs' use a small round cutter or the lid of a bottle to cut out as many circles as possible out of your cheese slices. Thinly slice your black olives horizontally and place olive slices on top of your cheese rounds.
  5. To serve your frightful dinner, divide courgette spaghetti amongst bowls, top each with ghoul-ash and scatter with cheesy olive eyeballs before finishing with a sprinkling of extra cheese if wanted.

Bread of the Dead

Dinner at the graveyard anyone? Be the ghost-ess with the mostest this Halloween and serve up our 4-ingredient tear 'n' share bread of the dead, if you dare 🪦🎃 #MoreReasons #Halloween

Serves: 2 pizzas

Time: 40 mins


For the flatbread

  • 200g self raising flour
  • 1tsp baking powder
  • 175g natural yogurt
  • 2-4 tsp black food (depending on how dark you want the dough to be)

For the cooked toppings

  • 12 button mushrooms cut in half horizontally
  • 50g butter
  • 2 garlic cloves minced
  • 4 banana shallots sliced
  • 1 tbsp brown sugar
  • 2 tbsp balsamic vinegar

For the chimichurri

  • 100ml olive oil
  • 1 tbsp red wine vinegar
  • 2 garlic cloves minced
  • Handful parsley finely chopped
  • 1 small red chilli finely chopped
  • 1 tsp dried oregano

To serve

  • Balsamic glaze
  • 100g Parmesan shavings
  • Small handful parsley roughly chopped


  1. Preheat the oven to gas 7, 220°C, fan 200°C. Add all flatbread ingredients to a large mixing bowl. Bring together with a wooden spoon and then use your hands to mould into a ball before tipping out onto a lightly floured surface and kneading for a minute. Pop in a bowl and place to one side until ready to use.
  2. To prep your mushroom skulls use a straw to pierce two 'eye' holes into the centre of each mushroom, being careful to not pierce all the way through your mushroom. Use a small knife to create two vertical lines underneath and centre of the eyes to create a 'nose' and then score lines down the stems of each mushroom to create the sculls 'teeth'.
  3. Heat your butter in a non-stick pan over a medium heat and then add your garlic, shallots, sugar and balsamic vinegar and fry for 5 mins until the onions are softened. Add your mushrooms and fry for a further few mins. Season with salt and pepper and stir occasionally.
  4. Whilst your mushrooms and shallots cook, mix all chimichurri ingredients in a bowl plus a pinch of salt and pepper and pop to one side.
  5. Line two baking trays with baking paper. Lightly flour your surface, split the dough in half and roll into ovals before laying on your lined baking trays, prick all over with a fork. Top each base with your mushroom and shallot mixture and bake in the oven for 8-10 mins.
  6. Remove from the oven, drizzle each all over with chimichurri sauce, balsamic glaze and a sprinkling of Parmesan and parsley and tuck into the ultimate bread of the dead.

Haunted Rolls

Sausage rolls just got haunted 👻🎃 Our Toffee Apple sausages mixed with grated apple, caramelised leek, maple and extra mature Cheddar dunked into a spiderweb ketchup and mustard dip make the spookiest half-term lunch.

Serves: 10-12 rolls

Time: 40 mins


  • 50g butter
  • 2 garlic cloves finely chopped
  • 1 leek finely sliced
  • 3 thyme sprigs
  • 1 pack Morrisons toffee apple sausages removed from skin
  • 1 apple grated
  • 1 tsp onion granules
  • 3 tbsp maple syrup
  • 100g extra mature Cheddar grated
  • 375g puff pastry sheet
  • 2 egg yolks beaten

To serve

  • Ketchup
  • American mustard


  1. Preheat the oven to gas 5, 180°C, fan 160°C. Heat your butter in a pan over a medium heat and add your garlic, leek and thyme and fry for 5 mins until softened and fragrant before popping to one side.
  2. Add your leek mix to a bowl with your sausage meat, apple, onion granules, maple syrup and half of your cheese. Season with salt and pepper.
  3. Roll out the pastry into a 70x20cm rectangle and place the meat mixture in a sausage shape along the centre, working lengthways (do not overfill-keep extra filling to create more). Sprinkle the rest of your cheese over the filling.
  4. Brush the exposed pastry with egg wash and pull one of the long sides of the pastry over to meet the other. Keep the pastry tight to the meat so that there are no air holes and enclose around the sausage. Press the edges together to seal.
  5. Brush the whole roll with egg yolk and leave to dry for 10 mins. Egg wash again and cut into 10 cm pieces before seasoning all over with salt and pepper. Using kitchen scissors cut 4 incisions into the seam of each sausage roll to make the base of your ghost and use chopsticks to make two eyes and a spooky mouth.
  6. Pop on a lined baking tray and bake in the oven for 20 mins. Remove once golden and serve with ketchup drizzled with mustard into a spiderweb for a spooktacular treat this Halloween.


Lab coats at the ready, time to brew up something freakishly tasty ⚗️🥝 Our pan-eye cottas are sweeter than they look, coconut and vanilla desserts topped with kiwi and blueberry eyes sat on a berry coulis. Because even ghosts have a sweet tooth, right?

Serves: 6

Time: 40 mins plus setting time


For the pan-eye-cotta

  • 550ml double cream
  • 275ml full fat coconut milk
  • 40g caster sugar
  • 2 tsp vanilla extract
  • 3 gelatine leaves soaked in cold water

For the kiwi eyes

  • 2 kiwis
  • 3 blueberries

For the coulis

  • 300g mixed berries
  • 100g golden caster sugar


  1. Start by popping the cream, coconut milk, sugar and vanilla in a non-stick pan and bring to the boil. Drain gelatine sheets from the water and add to the pan of milk and cream stirring until dissolved.
  2. Pour the mixture through a sieve over a bowl and set to one side to cool. Whilst cooling you can make your kiwi and blueberry eyes.
  3. Peel each of your kiwis to remove the skin, remove the ends and then slice the centre segments into three slices. Trim each slice so it is slightly bigger than a 2p coin. Use a small knife to make an indent into the centre of each slice (this will be to add the blueberry halves later).
  4. Place kiwis (pupil side down) into each mould and fill with the cream mixture up to the rim of the mold. Refrigerate for at least 3 hours or overnight.
  5. Make your coulis by placing your berries and sugar into a saucepan over a medium heat. Crush with the back of a fork until the sugar has dissolved and berries are broken down. Strain through a sieve, then chill until ready to serve.
  6. Spoon a little coulis onto each plate. To unmould the eyes, dip the ramekins in hot water for a few seconds then turn out onto your plates. You may need to clean around your kiwi eye slightly! Pop a blueberry half into the indentation on the kiwi for the best pan-eye cotta this Halloween.