Spookily good party food


Recycle your pumpkin (large version)As the nights draw in and winter approaches, we’ve got Halloween and Bonfire night to look forward to. But catering for these occasions can be expensive.

Here are some tips to help our pockets and make sure we make the most of the food we buy:

  • Value packs are an economical way of catering for a big group. If buying ahead of time, split food like meat into portions and freeze. Take the food you wish to use out of the freezer the night before and put it in the fridge.
  • Preparing trays of warming lasagne or shepherd’s pie, and batches of bolognaise or spicy chilli is a great way to feed a crowd. Leftovers can be frozen to make homemade ‘ready meals’.
  • Jacket potatoes wrapped in foil and cooked in the fire on bonfire night is traditional. Any leftover spuds can be diced and sautéed in a bit of olive oil or butter and eaten for breakfast.
  • Making lanterns this year? Don’t forget to compost the shell when celebrations are over.
  • Use up cheese by cutting into cubes and popping it on a cocktail stick with a chunk of tinned pineapple. Did you know? Cheese can be grated and put into the freezer for use in cooking and sprinkling over food at a later date.
  • A fun way to use up apples in danger of not being eaten is to make toffee apples – the kids will love them. Dip into two melted tablespoons of sugar – hey presto.
  • Turn any overripe autumn fruit into sumptuous warming fruit crumbles. How about combining apples, pears or plums together?
  • Why not send guests home with any leftover slices of cake or gateaux?

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