Five spooky Ocado recipes for your Halloween feast

With over 604,000 TikTok views on the hashtag #HalloweenRecipe in the last 30 days alone, Ocado has revealed five unique ideas to bring to the table for the ultimate spooky feast!

As we head towards spooky season, many will be starting to plan their celebrations for the ultimate Halloween party - in fact, search interest for ‘Halloween party ideas’ has gone up by 53% in the past 30 days.

From cute-looking Cat Face Toasties to a not-so-pretty (but very tasty) Eyeball Spaghetti and some sweet Smore Spiderweb Brownies, there’s a Halloween treat for everyone to enjoy this October.

Surprise Mini Pumpkins

Whether you’re a pumpkin fan or not, you’ll love these autumnal, pumpkin-shaped parcels. Filled with sweet, spiced apple, they’re the perfect bite-sized treat for the table.

Ingredients:

40g salted butter, at room temperature

40g light brown soft sugar

½ tsp mixed spice

¼ tsp ground cinnamon

½ orange, zest and juice

30g raisins

4 bramley apples, peeled

2 tbsp plain flour, for dusting

350g ready-made puff pastry

6 drops orange food colouring (vegetarian if required)

1 large egg yolk, beaten

100g icing sugar

Method:

Place the butter in a mixing bowl with the sugar, spices and orange zest. Beat together with a hand mixer till smooth, then stir in the raisins using a wooden spoon. Remove the core from each apple with an apple corer or a paring knife, to create room for the filling.

Line a baking tray with baking paper. Lightly dust your work surface with flour. Cut the puff pastry into 4 equal pieces, then roll each into a 20cm x 15cm rectangle. Slice each piece into 4 long strips. Cross 2 of the strips to make a cross. Place the remaining 2 strips on top in an ‘X’, so you have an 8-pointed star. Press down the middle where they join to thin the pastry a little. This allows the apple to sit firmly and helps the pastry to cook.

Place an apple on top, then spoon in one-quarter of the spiced raisin butter, pressing it into the hollowed-out core. Bring both sides of one of the strips up, so they meet at the top of the apple, and press together, so they point upwards like a stalk. Stir a couple of drops of orange food colouring into the beaten egg yolk, then brush a little over the pastry. 

Repeat with another strip; they will overlap a little on the sides – you may need to stretch them a little so that you get full coverage. Brush with egg. Finish with the remaining 2 strips and brush again. You should have a striped effect on the sides. Pinch the tops together to finish the stalk shape; cutting off any excess. Brush all over with egg, and transfer to the lined baking tray. Repeat with the remaining pastry, apples and raisin butter. Place the tray in the fridge and chill for 30 mins.

Preheat the oven to 200°C/180°C fan/gas 6. Place the tray in the oven and bake for 30-35 mins, or until the pastry is golden. Halfway through, brush the pastry with a little more of the orange-tinted egg. Once cooked, remove from the oven and leave to cool for 20 mins.

Meanwhile, make the icing. Sift the icing sugar into a bowl and add just enough orange juice to make a thick glaze. Stir in a few drops of orange food colouring and mix until smooth. When the pastry apples have cooled for 20 mins, spoon the icing into a piping bag and snip off the end so you have a fine point. Pipe stripes down the side of the pastry, running along the pastry strips, and leave for 5 mins. These are best eaten soon after baking, with vanilla ice cream on the side.

Freaky Faces

Let the kids be as creative as they like conjuring these Freaky Faces cracker ghouls out of veg, cheese and houmous. You can also mix up the toppings, using both fresh and tinned ingredients.

Ingredients:

1 (300g) pack oat cakes, rice cakes or crackers

1 (300g) tub houmous

1 (200g) tub guacamole

1 (160g) pack cheese slices

1 (340g) jar pitted black olives

1 (200g) pack radishes

1 (195g) tin sweetcorn

1 red pepper

1 (150g) pack sugar snap peas

85g tub peeled edamame soy beans

2 carrots

¼ cucumber

1 (200g) pack baby corn

1 (100g) pack pumpkin seeds

Method:

Spread oat cakes or crackers with houmous and guacamole.

For eyes, use a small bottle top to cut circles from cheese slices; and make pupils from pieces of black olive or radish (you can use the end of a metal straw to cut them out) or peas.

Make mouths from odds and ends, such as sweetcorn kernels and trimmed pepper – create toothy grins with sugar snaps opened to reveal their peas.

Edamame beans make good noses.

Add finishing touches – pointy ears, eyebrows, horns and hair – using sugar snaps, chopped pepper, radish, carrot, cucumber, baby corn and pumpkin seeds. Best eaten the same day.

Eyeball Spaghetti

This gruesome-looking but very tasty dish is perfect as a quick meal before trick-or-treating, or is great served hot or cold as part of a Halloween buffet.

Ingredients:

20 mini mozzarella balls

10 stuffed olives, halved

350g spaghetti

1 tub of fresh pesto

4 squirts of tomato ketchup

Method:

Cook the spaghetti according to the pack instructions.

Meanwhile cut a small hole into each mozzarella ball and push in half an olive.

Drain the spaghetti and then stir through the pesto.

Divide between 4 bowls and top with splodges of tomato ketchup & mozzarella eye balls. Serve.

Smores Spider Web Brownies

These yummy vegan brownies are topped with fluffy melted marshmallow to create the spider web effect.

Ingredients:

165g plant-based butter, melted, plus extra for greasing

175g plain flour

75g cocoa powder

1½ tsp baking powder

¼ tsp fine sea salt

325g granulated sugar

100ml almond milk

2 tsp vanilla extract

70g dark chocolate, finely chopped

70g vegan biscuits (we used Lotus Biscoff), broken into small chunks

40g white marshmallows (vegan if required)

Method:

Preheat oven to 180°C/160°C fan/gas 4. Grease a 23cm square cake tin with butter and line the bottom with baking paper. Use a balloon whisk to whisk together the plain flour, cocoa powder, baking powder and fine sea salt and set to one side.

Use a freestanding mixer or electric hand mixer to beat the melted butter and sugar until smooth. Beat in the almond milk and vanilla extract, then add the bowl of dry ingredients and mix until smooth. With a spoon, stir in the chocolate and broken biscuits; dollop into the tin. Level the top and bake for 25-28mins, or until just set with a crust but still a bit gooey.

Remove from the oven; leave to cool in the tin for 20 mins, before transferring to a cooling rack to cool completely.

Melt the marshmallows in a microwave for 30 secs, then stir with a fork. Allow to stand for 2 mins or so, until cool enough to handle, then stretch the mixture over the brownies, pulling and draping it to create a spider web effect. Then leave to cool completely before slicing and serving the brownies. They’ll store in an airtight container for up to 4 days.

Witch's Cauldron Cheesecake with Jelly Sweets

This gloriously ghoulish Halloween dessert is perfect for a party! Oreo biscuits are used to make the chocolate crumb base, with a creamy cheesecake filling and orange jelly topping. This recipe uses wriggly snake sweets to decorate the cake, but any spooky jellies would work well.

Ingredients:

170g unsalted butter, melted, plus extra to grease

308g Oreo biscuits, blitzed to a fine crumb

60g light brown soft sugar

300ml double cream

680g full fat soft cheese

80g caster sugar

4 tbsp soured cream

½ lemon, zest and juice

270g orange jelly, broken into cubes

80g jelly snakes

Method:

Start making the cheesecake the day before. Lightly grease a 23cm springform round cake tin with butter. In a bowl, use a wooden spoon to mix the melted butter, Oreo crumbs and light soft brown sugar. Evenly press into the tin so it covers the base and the sides (this is your cauldron). Use your knuckles to really compress the mixture to stop it from crumbling. Place in the fridge to chill for 30 mins.

Meanwhile, make the filling. Using a hand mixer, whisk the cream in a large mixing bowl until stiff peaks form. Set aside. Place the soft cheese and caster sugar in the bowl of a freestanding mixer, and beat with the paddle attachment until smooth, or use a hand mixer. Add the soured cream, 1tbsp lemon juice and the lemon zest, and beat for 2 mins, until smooth. With a metal spoon, gently fold in the whipped double cream.

When the cheesecake base has chilled for 30 mins, remove it from the fridge and spoon in the soft cheese mixture. Smooth it over; place the tin back in the fridge and leave to set overnight.

The following day, put half the quantity of jelly cubes in a measuring jug and top with 170ml boiling water. Allow the jelly cubes to melt, then top up with 170ml cold water. When the liquid jelly is room temperature, pour it over the soft cheese filling. Pop in the fridge and leave to set for 1 hr. While you’re waiting, make up the remaining jelly in the same way and leave to cool again.

Remove the tin from the fridge, dot over most of the jelly sweets, leaving some sticking up so that they look like they’re crawling out of the jelly, then pour over the cooled orange jelly and place the tin in the fridge for at least 4 hrs to set completely. When you’re ready to serve, arrange the reserved jelly sweets on top and slide a knife around the inside of the tin to loosen it, then release. It will keep, covered, in the fridge for up to 3 days.

For more halloween recipe inspiration, visit Ocado’s library here: https://www.ocado.com/content/halloween-recipes-203361

We'd like to thank Ocado for helping to prepare this post.

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Co-op's The Apiary secures nationwide listing for Manchester's Northern Quarter-based dessert café, Black Milk

Manchester's Northern Quarter-based café, Black Milk, has secured a listing for its products in Co-op stores all over the UK after working with the convenience retailer’s accelerated support scheme for suppliers, known as the Apiary.

Located at 88 Oldham Street, Manchester, Black Milk will see products including its award winning Hazelnut Cream; Pistachio Cream and, White Chocolate sweet spreads stocked in approaching 300 Co-op stores nation-wide, including stores in the North West located in Manchester; Oldham, Ashton, Stockport, Bolton and Rochdale.

Co-op’s Apiary programme searches for new purpose-led small businesses with a unique point of difference. Successful applicants receive valuable tailored support, mentoring and advice on all aspects of the product journey towards gaining a listing in store.

Oliver Taylor who founded Black Milk said: “We're obviously really pleased to work closely with Co-op, especially as a fellow ethical Manchester-based business. This listing sees our spreads stocked in more communities than we have ever been in before, including here in Manchester and across the North West, and it has the potential to significantly raise awareness of our products.

“Since March 2015, our secret sauces and spreads have been developed in our café at the heart of the Northern Quarter, Manchester. These spreads have always been the most popular part of our menu. One day, whilst serving our luxury hazelnut milkshakes a customer asked for an extra shake jar filled with only our hazelnut cream – and we knew then that we had the perfect product to sell. Made with the finest of nuts, these spreads are truly memorable indulgences, we suggest serving them on top of bread, crumpets or croissants, baked into treats or even just eaten off the spoon.”

Kelly Orme, who is the Co-op Community Buying Manager for Local, World Foods & the Apiary, said: “We are really delighted to work with Black Milk, as the dessert café has developed an impressive reputation and following from its Northern Quarter base, and through our Apiary programme we have been able to spend time with owners Andy and Oliver and work closely with them to bring their sweet nut spreads into our stores. 

"We are thrilled to reach this key milestone where the product is now on our shelves - we believe these spreads offer a real point of difference to interest, enthuse and excite Co-op Members and customers in our communities.”

For more information about Black Milk and, to find your local store selling its sweet spreads, visit: blackmilkcereal.com

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Stuck in a culinary rut? Asda has the perfect thing for you

Asda is helping to spice up suppertimes and offer diners restaurant quality meals for less, as it announces two new premium ready meal ranges.

New research reveals the dire state of Brits’ weeknight meals with only a third only cooking their favourite cuisine once a week.

To help shoppers escape this culinary rut, Asda announces the launch of Bom Bahia and House of Yum, a premium Indian and Pan Asian ranges providing restaurant-quality meals without the hassle of cooking or takeaway price tag

Shoppers can find new meals in-store and online now starting from only £2.50.

Whether it's Italian, Indian, or Japanese, everyone has a favourite fare. Yet new information from Asda reveals over a third (37%) of Brits are only cooking their favourite cuisine at home once a week. 

What's even worse, almost a fifth (17%) say they never do. So, to help the nation out of its culinary rut, Asda's launched Bom Bahia and House of Yum a new, premium Indian and Pan Asian range set to provide restaurant quality meals at home, without the price tag or lengthy recipe.

The launches are part of a total makeover of the Asda meal solution range, with over 300 new and improved lines launching across all cuisines. Asda’s research shows just under half (42%) of Brits are bored with their weeknight meals and the majority (54%) rotate a set of recipes each week. 

The reasons cited for not cooking favourite cuisines more at home include thinking a restaurant or takeaway version will taste better (37%) and it being too costly to buy all the ingredients to cook them (22%). But despite Brits feeling their at-home renditions won’t live up to those at a restaurant, shockingly nearly a quarter of people (25%) never visit restaurants that serve their favourite dishes and nearly a third only do once a month (32%), claiming it’s simply too costly to do it. (67%).

Designed to change all of this, the new high-quality ranges each include eight mains and five sides to choose from, with dishes created using authentic cooking methods and traditional recipes to really allow customers recreate their favourite restaurant flavours at home. With minimal prep required, the range is ideal for busy weeknights when meal inspiration may be lacking, without the hefty price tag associated with a meal out or takeaway.

The Bom Bahia range is perfect for those seeking fragrant, flavoursome Indian staples. For those looking to spice up their weeknight dinners, the fiery Goan King Prawn Curry (£4.50) and Lamb Karahi (£4.50) are the perfect warmers as the nights draw in, made with juicy king prawns and succulent slices of lamb, and both of which pair perfectly with a bowl of delicious Gunpowder Potatoes (£2.50). There’s an aromatic, and mouth-watering Royal Chicken Biryani (£4.50), a decadent Indian Mixed Grill (£4.50) and an indulgent Slow Cooked Beef Madras (£4.50) all making for hearty main events, ideal for sharing or enjoying alone.

And leaving no vegetarian behind, the Roasted Cauliflower Makhani (£4.50) is a perfect meat-free alternative to the Smoked Butter Chicken, featuring fresh cauliflower florets in a smooth, tomato-based sauce, perfect for plating with rice or a fresh naan and a spoonful of Black Dal (£2.50) on the side.

For those looking for a pan-Asian taste adventure, the House of Yum range includes dishes such as the finger-kickingly good Black Tiger Prawns with a delightfully tangy, sweet, and savoury Tamarin dip (£2.50). 

For moorishly good mains, shoppers can treat themselves to a Char Siu Pork (£4.50) - pork roasted to perfection in a sumptuously sweet BBQ sauce, a tender Slow Cooked Beef Teriyaki (£4.50), or the Slow Cooked Beef Massamam (£4.50), a rich, fall-apart beef curry perfectly seasoned with mild spice. Vegan Society approved Bang Bang Tofu (£4.50)- soft and succulent pieces of marinated smoky tofu smothered in a fiery chilli and garlic Bang Bang sauce. 

To accompany, consumers can choose to elevate their meals with a choice of divinely Burnt Ginger Fried Rice (£2.50), or Jasmine Sticky Rice with Lime Leaf and Edamame Beans (£2.50), both as equally delicious.

Linsey Taylor, who is Senior Director for New Product Development at Asda said: “Both the Bom Bahia and House of Yum form part of a new, wider meal solution range designed to inspire and delight time-poor Brits who are seeking flavoursome weekday meals. Their release follows a multi-million-pound investment and refresh to improve the quality and variety of convenient pre-prepared meals, as we believe that everyone deserves to enjoy restaurant-quality food, at home, free of fuss or expense.”

The full Bom Bahia and House of Yum ranges are available to buy in-store and online now, with prices starting at £2.50.

www.asda.com

Tesco CEO backs petition calling for new offence to protect shop staff

Tesco’s UK CEO has thrown his weight firmly behind a new petition calling on the Government to make violence or abuse against retail workers a standalone criminal offence.

The petition which has been lodged with Parliament recently by a Tesco staff member, calls for lawmakers to act and toughen up the laws protecting shop staff.

It comes amid a rising tide of verbal abuse and physical assaults on retail workers, with Tesco reporting violent incidents against its store workers are up by a third on this time last year and British Retail Consortium figures showing 850 incidents each day of violence and abuse towards British store staff.

Tesco UK CEO Jason Tarry said: “I'm fully behind the petition to make the abuse of retail workers a standalone offence. We want our colleagues to be safe in their workplaces. Creating a standalone offence not only sends a strong message to the small but violent group of people who abuse and attack shopworkers, but also makes it perfectly clear to shopworkers that as a nation we take protecting them seriously. I'd encourage anyone who wants to see retail workers better protected to sign the petition, as every signature will make a difference.”

The petition was started by Jenny Whyte, who works in Tesco convenience stores in the North of England.

“Nobody should come to work afraid they could be assaulted or abused for just doing their job,” she said. “Things have definitely got worse over the past several years, and some of the incidents colleagues have had to deal with are truly shocking. The Government could show it's serious about protecting retail workers on the front line with a specific offence, and I hope this petition will encourage them to do this.”

To tackle the increasing abuse of shopworkers, Tesco has brought in further measures to protect its colleagues, including body cameras colleagues can choose to wear, and new toughened glass safety screens being fitted in over 300 Tesco Express convenience stores and petrol station kiosks.

Thousands of people across Britain have already backed the petition, and if the number of signatories passes 10,000 then the Government will have to respond to it. If it gathers 100,000 signatures it may be debated in Parliament. To sign the petition visit: https://petition.parliament.uk/petitions/647093

We have already signed the petition.

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Tesco and Jamie Oliver team up to create Jamie’s 5 Ingredient Meals, an advertiser funded programme for Channel 4

Tesco and Jamie Oliver are continuing to strengthen their five-year relationship by working together to bring a brand-new advertiser funded series, Jamie’s Five Ingredient Meals, to screens this October. With the ambition to help families get the most out of their weekly shop, making their shopping list shorter and their store cupboard favourites go further.

The 4 x 60” programmes will air at 8pm on Channel 4 from Monday 16th October. Using his bestselling book, Five Ingredients Mediterranean, for inspiration, Jamie will prepare hassle-free dishes that surprise and delight while being easy on the wallet.

With only Five ingredients easily sourced from Tesco, Jamie will show how familiar ingredients from fresh, frozen and store cupboard items can be transformed into recipes ranging from sweet pea orecchiette to a delicious spinach and feta pie.  

The cost per serve of the recipes will start from as little as 50p and the maximum will be £1.70. At least two recipes per show will cost under £1 per serve.

Brand new ‘Tesco idents’ made by Jamie Oliver Productions, will intro and outro each quarter of the show, featuring the mouth-watering 5 Ingredient dishes. The Tesco products being used in each dish will also feature around Jamie’s kitchen. 

In each episode, Jamie is joined by a renowned chef as they share their culinary heritage and influences. In episode one, Jamie is joined by renowned Spanish chef Jose Pizarro and in later episodes he is joined by Alex Ainouz, Itamar Srulovich & Sarit Packer, as well as Jamie’s friend and mentor Gennaro Contaldo!  

Tesco Group Customer Director, Emma Botton, said: “Although families are keeping a close eye on the household budget, they still want to create meals that are delicious and interesting, using ingredients that they already have at home or that they can get by popping down to their local Tesco store. Jamie’s energy and passion is infectious and we’re sure he’ll inspire families up and down the country to have a go at the recipes in their own kitchens.” 

Jamie Oliver Group, Chief Commercial Officer, Megan Van Someren, said: “We're incredibly passionate about inspiring as many people as possible to experience the benefits of cooking. That’s why it’s perfect to partner with Tesco to create this entertaining and engaging advertiser funded programme, demonstrating how only 5 everyday ingredients can be transformed into delicious, affordable dishes.”  

In addition to the new programme, Tesco and Jamie will continue to help the nation create delicious and nutritious meals through their partnership across Tesco and Jamie Oliver channels. 

Tesco and Jamie Oliver are supporting the new series via their own channels, across social and digital platforms. The recipes will be available online at Tesco Real Food. 

www.tesco.com