Halloween recipes

5 Halloween recipes to bake at home

Need some inspiration for your Halloween recipes? These spooky treats will be sure to impress the whole family

We all know Halloween will be a slightly different scarefest this year. So why not spend a little extra time creating some amazing dishes in the kitchen? From cauliflower brains to slime smoothies and graveyard ‘chips n guac’, these awesome Halloween recipes will look perfect on your table for the whole family to enjoy! And they really are super tasty.

We’ve chosen 6 recipes to get you in the mood for Halloween this year. Happy feasting!

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Halloween recipes

Roasted Cauliflower Brain with Green Slime Hummus and Dead Man’s Finger Sandwiches

Serves 4 | Preparation time: 20 minutes | Cooking time 1.5 hours


  • 1 whole cauliflower
  • 2 tbsp olive oil
  • 150ml white wine
  • Salt and pepper
  • 3 tbsp tomato ketchup

For the green slime

  • 50g watercress, roughly chopped
  • 2 tins chickpeas in water
  • 2 cloves garlic
  • 1 tbsp tahini
  • Juice of one lemon
  • 1 tsp ground coriander
  • 6 tbsp olive oil
  • Salt

For the dead man’s fingers

  • 1/2 a loaf of thin-sliced white bread, crusts removed
  • Soft butter or margarine
  • 150g cream cheese
  • 50g whole almonds

Make it

  1. Preheat oven to 150°C. Trim the leaves from the cauliflower and cut its base flat so that it sits upright. Rub all over with olive oil. Place the cauliflower into an ovenproof casserole dish and pour over the white wine. Cover tightly with foil and bake for 1.5 hours. Check after 1 hour and brush on more oil if cauliflower seems dry. After the time is up, remove from the oven and insert a long knife into the centre of the cauliflower, ensuring that it is cooked all the way through. Leave to cool
  2. While the cauliflower is in the oven, make the hummus. Drain and rinse the chickpeas and place into a blender with the watercress, garlic, tahini, lemon juice, ground coriander and a pinch of salt. Blend until smooth, gradually adding olive oil. Taste and adjust seasoning and lemon juice if necessary
  3. To make the finger sandwiches, gently flatten the slices of bread with a rolling pin to make them more pliable. Spread each slice with a little butter or margarine and some cream cheese. Roll up the sandwiches, then use a blunt knife to make indentations to form the knuckles. Trim one end of each roll into a V shape and use a little cream cheese to stick on an almond fingernail
  4. Once the cauliflower has cooled, use a sharp knife to carefully cut a hollow, creating a bowl in the top. Fill this with the green hummus, then mix the ketchup with a little warm water and drizzles over the sides of the cauliflower to look like blood
  5. Serve the cauliflower brain with the dead man’s fingers on the side for dipping

Recipe by www.watercress.co.uk / Photography: Lara Jane Thorpe

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Halloween recipes

Spooky Tortilla Graveyard with Guacamole Dip

Serves 8 | Preparation time: 30 minutes | Cooking time: 5 minutes


  • 4 ripe avocados
  • 2 tbsp fresh lemon juice
  • 1 small red onion, finely diced
  • 4 tbsp coriander, finely chopped
  • 2-3 large tortilla wraps
  • 250ml vegetable oil
  • 85g watercress
  • Salt and pepper

Make it 

  1. To make the guacamole, add the avocado and lemon juice to a blender or food processor along with a pinch of salt and pepper. Blend until smooth, then stir in the coriander and red onion. Taste and adjust seasoning if necessary
  2. Use a small, sharp knife to cut grave stone shapes from the tortilla wraps. Why not be as creative as you like and try cutting out some ghosts or trees as well!
  3. Place a large frying pan on a medium-high heat and add the vegetable oil. After a few minutes, check the temperature of the oil by dropping in a small piece of tortilla wrap. If the wrap sinks to the bottom, the oil is not hot enough. Once the oil is the correct temperature, the tortilla should stay on the surface and create bubbles
  4. Add a few tortilla shapes at a time to the oil, frying for less than a minute on each side or until golden. Drain the shapes on kitchen towel and allow to cool
  5. Once the shapes have cooled, take a large ceramic oven dish and spread the guacamole evenly over the base. Scatter over the watercress to represent grass, then place the gravestones and other shapes in any way you like
    If not serving immediately, keep the guacamole in the fridge and the tortilla shapes in an airtight container at room temperature

By www.watercress.co.uk / Photography: Lara Jane Thorpe

Silence of the Lambrini

Serves 1


  • 25ml black raspberry liqueur
  • 50ml Cranberry juice
  • 1 Lemon
  • Lambrini Very Cherry
  • Cubed ice

Make it

  1. Fill a rocks/highball glass with cubed ice
  2. Add the black raspberry liqueur, cranberry juice and 1/2 of a juiced lemon
  3. Top with Lambrini Very Cherry and garnish with cherries

Recipe by LambriniHalloween Freak Shakes

Serves 2


  • 2 x 330ml bottle Vanillalicious or Top Banana Shaken Udder Milkshake
  • Various Food Colouring
  • Whipped Cream
  • Strawberry Sauce
  • Halloween Sweets

Make it

  1. Pour the milkshake into 2 glasses and add a few drops food colouring until it turns the desired colour
  2. Top with whipped cream, squirt over the strawberry sauce and top with the sweets

Recipe by Shaken Udder Milkshakes 

Halloween Ghostly Bananas

Make it

Halve bananas and dip them in melted white chocolate to coat. Use chocolate drops or writing icing to make scary faces. Pop onto a stick to complete your ghost.

Recipe by Waitrose

Spiced Pumpkin Green Smoothie

Serves 1


  • 1 small frozen banana
  • 50g pumpkin puree (available tinned from most supermarkets)
  • 40g watercress
  • 40g baby spinach
  • 60ml coconut milk
  • 80ml unsweetened almond milk
  • ½ tsp mixed spice

Make it

  1. Add all ingredients to a blender or smoothie maker and blend on high until smooth. Scrape down sides to make sure everything is incorporated and pulse again.
  2. Taste and adjust flavour as needed, adding more almond milk if too thick.
  3. Serve immediately or keep in the fridge for up to two days.

By www.watercress.co.uk/ Photography: Lara Jane Thorpe

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