Halloween dips & bites

Create a fright-night feast for the kids before they go trick-or-treating

  • Prep:20 mins
    Cook:40 mins
  • Serves 10
  • Easy

Nutrition per serving

    Ingredients

    • 320g pack soft wheat tortillas
    • 3 tbsp vegetable oil
    • 50g poppy or black sesame seeds
    • ½ squash, peeled, deseeded and diced
    • 1 tbsp vegetable oil
    • ½ tsp ground cumin
    • 3 tbsp mascarpone
    • 2 avocados, peeled and stoned
    • 2 spring onions, chopped
    • 1 tomato, chopped
    • juice 1 lime
    • handful coriander leaves, chopped

    Method

    1. For the creepy bites, heat oven to 180C/160C fan/gas 4. Use biscuit cutters to stamp out shapes from the tortillas (we used a ghost, cat and witch’s hat). Brush all over with oil. Take half the bites and dip one side into the seeds, then spread the bites out on a baking sheet. Bake for 10-15 mins until crisp. Can be made up to 2 days ahead and stored in an airtight container.

    2. For the hellfire spread, heat oven to 200C/180C fan/gas 6. Toss together the butternut squash and oil, then season. Place on a shallow baking tray and roast for 20-30 mins until browned. Leave to cool. Whizz the squash together with the cumin and mascarpone, season and serve. Can be made up to 2 days ahead and stored in the fridge.

    3. For the slime sludge, place all the ingredients in a blender or mortar. Whizz or mash everything together until smooth. Serve immediately or the avocado will discolour.