Hectic Host: An Eerily Easy All Hallows' Eve

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When it comes to halloween entertaining we adopt a pretty devil may care attitude. We love good food, plenty to drink and lively conversation but we hate the prep. To save you stabbing around in the dark this All Hallows Eve, we have compiled a foolproof guide to the perfect party without the hellish fuss and panic. 


Halloween does not have to be ghoulling!

Roast garlic is a tasty, wholesome and inexpensive appetiser and a fantastic way to keep both the vampires and the wolf from the door. Preheat the oven to 220 take several garlic heads and remove the outer papery covering. Slice off the top of the head so most of the cloves are exposed. Place on a square of aluminum foil in a baking dish and drizzle over some oil. Cover the baking dish with foil and roast for about 45 minutes, until the garlic is completely soft and lightly browned. To serve, separate the heads into individual cloves. Allow your guests to tuck in with a knife and fork or squeeze over some freshly baked bread.

For an equally thrifty second course try Devilled Pumpkin. Take the left over pumpkin flesh from all the jack o’ lanterns you have hollowed, cut into cubes, dust lightly with curry powder, top with a knob of butter and roast in the oven for about 30 minutes. Serve with a green leaf salad including fresh coriander. If you prefer you can roll the pumpkin cubes in sugar and cinnamon, bake and serve as a desert with ice cream.

To drink Very Bloody Marys are a tradition in our home at Halloween, mix a normal Bloody Mary add a measure of sherry and grate in some fresh horseradish. Chilled Chili Vodka shots are also a great ice breaker, just make be sure as the conversation starts flowing there are not too many skeletons in your closet ready to bolt at the first opportunity. Take a handful of chili peppers, slice and deseed. Place in a bottle of vodka and leave to steep for at least a week.

Our Mexican Roulette handmade chocolates are a great way to get your own back on trick or treaters. In a bowl over a saucepan of water melt your favourite chocolate. Pour into each compartment of a silicone ice cube tray from Roullier White, until each one is half filled and allow to rest. Once the chocolate has almost set press your chosen centre in the middle of each chocolate shape and top off with more melted chocolate. You can use dried fruit or candied peel, even roasted coffee beans, but for every four sweet centres make one with freshly chopped chili.

Now you are fully fired up, its time to roll back the rug and let vent. We have compiled a suitably spooky Fright Night imix which at just two hours long you should be in bed well before the witching hour.

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