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The Review - FOOD & DRINK- Cooking with CLARE
Published: 25 October 2007

Smiley faces, scary sandwiches and cider punch for the adults

Clare Latimer gets in the mood for a Halloween party

I ALWAYS feel that Halloween is the stamp of winter approaching, with dark nights and open fires, and here we are again.
Warburtons Bakery has sent some excellent ideas for a Halloween party using their bread, so although I have adapted them a little, here they are. And one recipe at the bottom is for the parents!

Smiley faces
I have given the ingredients to make eight faces but it’s easy to multiply the ingredients to make enough for a larger party.

Ingredients
Makes 8
8 cocktail sausages, or chipolatas
4 rashers streaky bacon, optional
8 slices Milk Roll
125g mild cheddar cheese, grated
8 cherry tomatoes, halved
Tomato ketchup in squirty bottle.

Method
Preheat the grill to hot. Cook the sausages until brown on all sides and grill the bacon until really crispy. Remove and keep warm. Lightly toast the bread slices on one side.
Put the grated cheese on the untoasted side and press down to secure. Put under grill until melted and just bubbling.
Remove and arrange the tomatoes for eyes, sausages for smiley mouth and then crumble the bacon for a hairstyle if using, or just squirt some ketchup for hair or blob on top of bacon.

Scary sandwiches
Take a piece of card or paper and draw a shape of a ghost or coffin that will fit the size of the bread. Remember that the simpler the design, the easier it will be to create.
When you have made the sandwiches place the template over the bread and with the help of an adult, cut out the scary shapes. The moister the filling the better the sandwich will hold together.
Another good filling would be Tuna mayonnaise. Decorate with the sultanas for eyes in the ghosts and ketchup dribbling out the sides of the coffins. Yuck!

Ingredients
Makes 8 shapes
4 eggs
2 large tbsp mayonnaise
Salt and freshly ground black pepper
1 punnet cress, chopped small
16 slices Warburtons Toastie bread
Butter
For decoration
Few sultanas
Tomato ketchup.

Method
Bring a small pan of water to the boil and then gently place in the eggs with a spoon. Bring back to the boil and simmer for 10 minutes.
Drain and then run under cold water for one minute or until eggs are cold. This prevents a black line round the egg yolks.
Peel the eggs and then put into a bowl with the mayonnaise, salt and pepper. Cut up well with a knife until really small pieces and then stir
in the chopped cress.
Spread the bread with the butter and then spread over the egg mixture on half the slices of bread. Top with the other slices and then cut into the shapes you have made.

Cider punch

Ingredients
1 lemon
6 whole cloves
1 stick cinnamon
1 litre dry West Country cider
280ml ginger ale
150ml fresh orange juice
150ml apple juice, preferably cloudy
Juice of 2 lemons
75ml apple brandy or calvados.

Method
Take the lemon and spear with the cloves and then put the lemon, cinnamon stick and cider into a large pan and bring to the boil.
Simmer gently for 10 minutes and then leave for half an hour. Remove the lemon and take out the cloves.
Cut in half and squeeze the juice into the mixture. Remove the cinnamon stick. Add the rest of the ingredients and serve warm.

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