Here are some fiendishly fun and easy ideas for your Halloween table. There is a 100% guarantee that there will be a LOT of sweets being guzzled at the weekend, so this table is a fun way to balance out all that sugar. Delight and disgust your guests with this grisly spread of ‘finger food’. See what I did there?
This is so fun to make with the kids: – Peel clementines and poke little slivers of celery through the centre to make ‘pumpkins’. – Use pumpkin seeds to make the faces on banana ghosts. – Make apple monsters. Cut apples into quarters and remove the core. Then carefully cut a wedge out for the mouth. Fill with nut or seed butter, sunflower or pumpkin seed teeth and eyes and return a bit of the apple for the tongues. To stop the apples turning brown, rub the cut sides with a wedge of lemon. – The kiwi Frankenstein’s monsters are so cute. Carefully peel off the bottom 2/3rds of the kiwi leaving a head of ‘hair’. Poke thin celery sticks into the sides for bolts and use pumpkin seeds to make the face.
Green Skeleton Man
Pumpkin Puke (Hummus)
1 x 400g tin of chickpeas, drained (reserve the aquafaba for another recipe)
250g roasted pumpkin (use a kuri or butternut squash for extra flavour, or use up the flesh from a carved pumpkin)
1 clove of garlic, peeled
3 tbsp tahini
the juice of 1/2 a lemon
1 tbsp ground cumin (optional)
1 heaped tsp of salt
2 tbsp extra virgin olive oil
2 ice cubes
Place all the ingredients except the olive oil and ice cubes into a food processor and blend until pretty smooth.
Taste and adjust the seasoning if needed with more salt or lemon juice.
Then add the ice cubes and olive oil and blend again until silky smooth. The ice cubes are a secret ingredient which really helps lighten and whip the hummus into a gorgeous texture.
Keep the hummus in a container in the fridge until you are ready to serve. It should last for 3 days maximum.
Here’s how to make 16 pizza fingers:
500g spelt flour
7g quick yeast
2 tbsp olive oil
325ml warm water
16 sticks of cheese
Mix the ingredients above into a sticky dough then knead on a clean work surface until smooth. You may need to add an extra dusting of flour if your dough is too sticky to handle.
Form into a ball and cover with a clean, damp tea towel. Leave to rise until doubled in size – depending on the temperature in your kitchen, this should take around 1 hour.
Divide into 16 even balls. Turn the oven on to 200C. Find a large baking tray and line it with baking parchment.
Stretch each ball of dough into a rectangle. Smear a 1/4 tsp of tomato purée along the middle then add a cheese stick. Fold the dough around the cheese and pinch to seal. Roll the parcel into a finger and pop it seal-side-down onto a lined baking tray. Repeat with all the balls of dough.
Then dip the almonds into tomato purée and stick them on the ends of the doughy fingers. Use a butter knife to make knuckle marks.
Then pop the tray into the hot oven for 20 minutes or until the fingers are golden brown and cooked through. Serve with a simple tomato dipping sauce (recipe below).
1 onion, peeled and diced
4 cloves of garlic, peeled and diced
3 tbsp olive oil
Italian style herbs (I use a bay leaf, a few fennel seeds and a pinch of dried oregano)
1 tin of chopped tomatoes
salt and pepper to taste
Sauté the onion in the oil until soft and starting to take on some colour. Add the garlic and herbs and stir until very fragrant. Then add the tin of tomatoes and season well. Simmer until the sauce is rich and delicious. At least 10 minutes but the longer the better. Alternatively use pesto as the dipping sauce or a jar of ready made pasta or pizza sauce. We stock a few option in the shop which can be added to your veg order.
My super seedy crackers are easy to make and packed full of toasty, nutty flavour and incredible nutrients. They contain all these amazing ingredients which can be added to your next veg order. Did you know that our nuts and seeds come in compostable bags?
So you can see why I love including these crackers in my diet and in my kids lunchboxes. They make a brilliant afternoon snack too! Scoop up hummus with them (find the recipe here), pop on a slice of cheese (we stock an amazing range or organic dairy and vegan cheeses here), or eat with soups.
Ingredients (makes around 32 crackers)
50g sunflower seeds
50g pumpkin seeds
50g porridge oats
25g chia seeds
1 tsp salt
2 tbsp extra virgin olive oil
Turn your oven on to 150C and find your largest baking sheet. You may need to use two depending on the size of your oven. I used one sheet approximately 38x46cm as a guide. You’ll also need to line your tray with a sheet of baking parchment and have another sheet of parchment ready. Find a mixing bowl and wooden spoon or spatular.
Measure the seeds, oats, flour and salt into your mixing bowl. Stir well to evenly disperse the ingredients.
Then add the olive oil and water and mix well until there are no dry clumps. Leave the bowl to stand for about 20 minutes to allow the chia seeds and linseeds to absorb the liquid.
After 20 minutes your mixture should be thickened and spreadable. Scrape it out onto the lined baking tray and use the spoon/spatular to spread it as evenly as you can. A good tip is to avoid the edges, don’t worry about getting it perfect yet, the next step will ensure your crackers are thin and even.
Place the second piece of baking parchment over the sticky cracker dough. Use your hands to spread the dough out into a thin, even layer. Make sure there are no thicker bits anywhere as these will take longer to cook. The layer should be about 3mm thick all over.
Then carefully peel off the top layer of parchment and use a knife to score the cracker dough to the size and shape you prefer.
Put the tray in the oven and bake for 30-40 minutes or until toasty and dried out. Allow the crackers to cool completely before snapping them apart from each other and storing them in an airtight container. They should stay fresh at room temperature for 2 weeks, in the fridge for 1 month or frozen for 3 months.
Kale crisps are easy to make and surprisingly delicious. If you’re looking for a healthy, savoury snack, you’ve come to the right place. Kale crisps remind me of crispy seaweed so as well as snacking on them whilst watching a film, I also crumble them over rice or noodle bowls. I’ve seasoned this batch with toasted sesame oil and chilli flakes to enhance that Asian, seaweedy flavour, but you can flavour your crisps exactly how you like them. Some other family favourites: nutritional yeast and garlic/onion powder (cheese & onion), smoked paprika and maple syrup (smokey bacon), or just plain old salt and pepper! Share your favourite flavour combos in the comments.
Kale is a real Irish superfood, full of fibre and vitamins, most notably vitamin C, calcium, magnesium and vitamin B-6. Kale crisps are a fun way to get all that goodness in.
*All the ingredients pictured below can be added to your organic veg order and delivered to your door. We deliver to every address in Ireland and Northern Ireland.
approx 14 curly kale leaves (any type of kale works)
1 tbsp toasted sesame oil (or any oil you like)
chilli flakes to taste (or other flavours you like, see above for ideas)
1/2 tsp salt (or to taste)
1 tbsp sesame seeds (optional)
Turn the oven on to 150C (130C fan) and find your largest baking trays. Line the trays with baking parchment – we sell a 100% compostable one.
Rinse the kale and dry it thoroughly. I place the rinsed leaves onto a clean tea towel then use a second tea towel to blot the leaves dry.
Tear the kale leaves from their stems and place in a large mixing bowl. Do not throw the stems away, they are delicious finely sliced and sautéed. Use in stir fries or add to risottos or stews…
Add the oil, salt, chilli flakes and sesame seeds to the bowl and mix and massage the seasoning into the leaves. Break up any large pieces as you go.
Spread the leaves out onto the lined baking trays, it’s best if they are in an even layer and not overlapping.
Bake in the oven for 20-30 minutes or until completely dried out and crispy. You will need to stir them half way through.
Allow them to cool completely before storing in an airtight container. They are prone to loose their crispness so eat the same day or you can try adding a few grains of rice to the bottom of the container to act like silica gel packs in bought kale crisp packets. Just be careful not to eat them accidentally.
We are obsessed with salsas! Scooping up salsa with tortilla crisps has got to be one of the best ways to get kids to eat a load of fresh, raw veggies too. Putting out a big bowl of salsa and tortillas while the BBQ is getting going keeps everyone happy. And of course, salsa is a key ingredient in a taco. There are countless variations, enjoy playing around and finding a fun combination that you love. The version below is a super simple one which I know my whole family will love, but I also love adding fruit like diced pineapple, cherries, mango or peaches and adding finely sliced fresh chillies or a spoon of smokey chipotle chilli paste. Grilled corn and diced avocado are also stunning additions. Share your favourite combination with us in the comments?
Ingredients (makes enough for a whole large bag of tortilla chips)
4 tbsp extra virgin olive oil
1 lime – juiced
1 clove of garlic – crushed
a pinch of salt
1 red pepper – diced
1/3rd of a large cucumber – diced
1/2 a punnet of honey drop cherry tomatoes – diced