It's that time of year again, when the nights draw darker and there's a frightful feeling in the air. If you're looking for some cheaper ways to incorporate the theme of Halloween into your meals, we've put together a few fantastic recipes to celebrate on a budget.
Most of these recipes feed a family of four for between £5-£10. They use ingredients that are most probably already sitting in your cupboards and freezers, and provide a delicious spin on hearty meals.
Petrifying pesto pasta
A great, low-cost meal turned terrifying for Halloween at home, or on a children's menu in restaurants. This spooky dish works out at only £1 per head!
Pop a pan of salted water on to boil, and cook any long-shaped pasta such as spaghetti or linguine.
While the pasta is cooking, take a handul of pitted black olives, and slice them into rounds for eyes.
Once the pasta is cooked, drain off the water, and mix in a drizzle of olive oil. Spoon in as much green pesto as you need to coat the pasta, and add salt and pepper to taste.
Plate up the pasta into equal portions, then pop over a few mini mozzarella balls, or a large ball cut up into small circles. On top of the mozzarella balls, add one slice of black olive, to create spooky eyes.
Spooky sweet potato gnocchi
Turn your midweek meal into one fitting for Halloween, with the use of sweet potato. The orange dumplings are a great way to transform a simple meal into something a bit more exciting.
Take one large sweet potato, and one large white potato. Peel both and cut into chunks.
Boil the potatoes for approximately 12-14 minutes, or until soft.
Allow them to cool, then mash the potatoes well, and sit aside for two minutes.
Next, sift over 200g of plain flour, and mix to combine.
Add one egg yolk, 1/2 teaspoon of salt, and a pinch of black pepper. Mix together until a soft dough forms, but don't overwork it!
Once the mixture has come together, dust a clean work surface with a little more flour, and divide your dough into three pieces.
Roll each piece into a roughly 40cm long sausage, and cut into equal pieces, around 1.5cm in length.
Place the cut pieces on a flour dusted plate, and use a fork to create an indent on one side of each gnocchi piece.
Pop a large saucepan of well-salted water onto boil, and once boiling, turn down to simmer then pop in half of your gnocchi. Give them a quick stir and wait for them to rise to the surface of the pan. This will take no longer than two minutes.
Once ready, remove from the water using a slotted spoon and set aside. Repeat for the remaining gnocchi.
In a frying pan over medium heat, add a knob of butter and three crushed garlic cloves. Fry for a minute, until the butter starts to brown slightly.
Add the gnocchi to the frying pan, and cook until it starts to brown, then add in some finely chopped fresh parsley, and serve with gratings of fresh parmesan.
This dish can be customised to suit meat eaters and vegetarians, with the addition of more vegetables. We love the sound of some crispy bacon to contrast the sweet potato!
Sinister stuffed peppers
Add a spooky twist to stuffed peppers at mealtimes over the Halloween period, by carving faces into the peppers. They make a great, low cost, filling meal, and can be stuffed with a whole variety of different fillings. If you prefer your food devilishly hot, then add a drizzle of chilli oil to the peppers before serving.
Take your peppers, cut the tops off and scoop out the seeds, then lay them on a baking sheet ready to be stuffed.
Mushroom and halloumi
Take a jar of antipasti marinated mushrooms, and drizzle one tablespoon of oil from the jar over the peppers. Bake for 20-25 minutes, until the peppers are tender.
Add 50g of couscous to a bowl, and pour over 100ml of hot vegetable stock. Allow to soak for five minutes, then fluff with a fork.
To the bowl, add the jar of drained marinated mushrooms, 250g of cubed halloumi cheese, and two tablespoons of chopped parsley.
Season with salt and pepper, mix together and spoon into the peppers. Return to the oven for another 15 minutes, and serve alongside some warm garlic bread.
Mediterranean mince
Pop the peppers in the oven for 15 minutes.
In a frying pan, heat a tablespoon of olive oil, and fry off your turkey or beef mince for three to four minutes. Remove from the pan onto a plate.
Wipe your pan, and heat a drizzle of olive oil, then add 1/2 a small, chopped onion, and one grated garlic clove. Fry for 2-3 minutes, then add a teaspoon of ground cumin and a few sliced mushrooms. Fry for a few minutes more.
Add the mince back to the pan, and add one can of chopped tomatoes, and a tablespoon of tomato puree. Crumble in a beef stock cube and cook for 3-4 minutes, then add a sprinkle of oregano, salt and pepper.
Remove the peppers from the oven, and fill with your mince, then top with grated mozzarella. Return to the oven for a further 10-15 minutes, then serve.
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affordable Halloween ideas","slug":"frightfully-affordable-halloween-ideas","content":"\u003Cdiv class=\"BlogPagestyle__MainTitle-sc-p8c0ar-5 bfXaHl\"\u003EFrightfully affordable Halloween ideas\u003C\u002Fdiv\u003E\u003Cdiv class=\"BlogPagestyle__PostBar-sc-p8c0ar-11 dKTAOx\"\u003EUpdated: 22 February, 2024\u003C\u002Fdiv\u003E\u003Cdiv class=\"BlogNodestyle__ParagraphWrapper-sc-16ju1i0-1 bBQMzu\"\u003E\u003Cspan style=\"font-weight:700\" class=\"BlogNodestyle__BlogText-sc-16ju1i0-0 dtRnVP\"\u003EIt's that time of year again, when the nights draw darker and there's a frightful feeling in the air. If you're looking for some cheaper ways to incorporate the theme of Halloween into your meals, we've put together a few fantastic recipes to celebrate on a budget.\u003C\u002Fspan\u003E\u003C\u002Fdiv\u003E\u003Cdiv class=\"BlogNodestyle__BlogImageWrapper-sc-16ju1i0-6 iIsBHP\"\u003E\u003Cimg height=\"4160px\" width=\"6240px\" src=\"\u002Fuploads\u002F817775_c1c0cdc941a94ee1badbe0ce1b7fa7ee_mv2_6c1d181efc.jpg\" alt=\"\" class=\"BlogNodestyle__BlogImageBlock-sc-16ju1i0-7 evBWDP\"\u003E\u003C\u002Fdiv\u003E\u003Cdiv class=\"BlogNodestyle__ParagraphWrapper-sc-16ju1i0-1 bBQMzu\"\u003E\u003Cspan class=\"BlogNodestyle__BlogText-sc-16ju1i0-0 hqQYVH\"\u003EMost of these recipes feed a family of four for between £5-£10. They use ingredients that are most probably already sitting in your cupboards and freezers, and provide a delicious spin on hearty meals.\u003C\u002Fspan\u003E\u003C\u002Fdiv\u003E\u003Cdiv data-rw=\"empty-node\" class=\"BlogNodestyle__LineBreak-sc-16ju1i0-14 klJnzw\"\u003E\u003C\u002Fdiv\u003E\u003Cdiv class=\"BlogNodestyle__ParagraphWrapper-sc-16ju1i0-1 bqfza-d\"\u003E\u003Cspan style=\"text-align:AUTO\" class=\"BlogNodestyle__BlogHeading-sc-16ju1i0-5 gcAUSC\"\u003EPetrifying pesto pasta\u003C\u002Fspan\u003E\u003C\u002Fdiv\u003E\u003Cdiv class=\"BlogNodestyle__ParagraphWrapper-sc-16ju1i0-1 bBQMzu\"\u003E\u003Cspan class=\"BlogNodestyle__BlogText-sc-16ju1i0-0 hqQYVH\"\u003EA great, low-cost meal turned terrifying for Halloween at home, or on a children's menu in restaurants. This spooky dish works out at only £1 per head!\u003C\u002Fspan\u003E\u003C\u002Fdiv\u003E\u003Cdiv class=\"BlogNodestyle__BlogImageWrapper-sc-16ju1i0-6 gomjqJ\"\u003E\u003Cimg height=\"1064px\" width=\"950px\" src=\"\u002Fuploads\u002F817775_8a94ef4f25b341d78db49322c91c63b2_mv2_1e35fa7787.jpg\" alt=\"\" class=\"BlogNodestyle__BlogImageBlock-sc-16ju1i0-7 pVsWg\"\u003E\u003C\u002Fdiv\u003E\u003Cul\u003E\u003Cli class=\"BlogNodestyle__Li-sc-16ju1i0-9 gYZNFy\"\u003E\u003Cspan class=\"BlogNodestyle__BlogText-sc-16ju1i0-0 hqQYVH\"\u003EPop a pan of \u003C\u002Fspan\u003E\u003Cspan style=\"font-weight:700\" class=\"BlogNodestyle__BlogText-sc-16ju1i0-0 dtRnVP\"\u003Esalted water\u003C\u002Fspan\u003E\u003Cspan class=\"BlogNodestyle__BlogText-sc-16ju1i0-0 hqQYVH\"\u003E on to boil, and cook any long-shaped pasta such as \u003C\u002Fspan\u003E\u003Cspan style=\"font-weight:700\" class=\"BlogNodestyle__BlogText-sc-16ju1i0-0 dtRnVP\"\u003Espaghetti \u003C\u002Fspan\u003E\u003Cspan class=\"BlogNodestyle__BlogText-sc-16ju1i0-0 hqQYVH\"\u003Eor \u003C\u002Fspan\u003E\u003Cspan style=\"font-weight:700\" class=\"BlogNodestyle__BlogText-sc-16ju1i0-0 dtRnVP\"\u003Elinguine. \u003C\u002Fspan\u003E\u003C\u002Fli\u003E\u003Cli class=\"BlogNodestyle__Li-sc-16ju1i0-9 gYZNFy\"\u003E\u003Cspan class=\"BlogNodestyle__BlogText-sc-16ju1i0-0 hqQYVH\"\u003EWhile the pasta is cooking, take a handul of \u003C\u002Fspan\u003E\u003Cspan style=\"font-weight:700\" class=\"BlogNodestyle__BlogText-sc-16ju1i0-0 dtRnVP\"\u003Epitted black olives\u003C\u002Fspan\u003E\u003Cspan class=\"BlogNodestyle__BlogText-sc-16ju1i0-0 hqQYVH\"\u003E, and slice them into rounds for eyes.\u003C\u002Fspan\u003E\u003C\u002Fli\u003E\u003Cli class=\"BlogNodestyle__Li-sc-16ju1i0-9 gYZNFy\"\u003E\u003Cspan class=\"BlogNodestyle__BlogText-sc-16ju1i0-0 hqQYVH\"\u003EOnce the pasta is cooked, drain off the water, and mix in a drizzle of \u003C\u002Fspan\u003E\u003Cspan style=\"font-weight:700\" class=\"BlogNodestyle__BlogText-sc-16ju1i0-0 dtRnVP\"\u003Eolive oil\u003C\u002Fspan\u003E\u003Cspan class=\"BlogNodestyle__BlogText-sc-16ju1i0-0 hqQYVH\"\u003E. Spoon in as much \u003C\u002Fspan\u003E\u003Cspan style=\"font-weight:700\" class=\"BlogNodestyle__BlogText-sc-16ju1i0-0 dtRnVP\"\u003Egreen pesto \u003C\u002Fspan\u003E\u003Cspan class=\"BlogNodestyle__BlogText-sc-16ju1i0-0 hqQYVH\"\u003Eas you need to coat the pasta, and add \u003C\u002Fspan\u003E\u003Cspan style=\"font-weight:700\" class=\"BlogNodestyle__BlogText-sc-16ju1i0-0 dtRnVP\"\u003Esalt\u003C\u002Fspan\u003E\u003Cspan class=\"BlogNodestyle__BlogText-sc-16ju1i0-0 hqQYVH\"\u003E and \u003C\u002Fspan\u003E\u003Cspan style=\"font-weight:700\" class=\"BlogNodestyle__BlogText-sc-16ju1i0-0 dtRnVP\"\u003Epepper\u003C\u002Fspan\u003E\u003Cspan class=\"BlogNodestyle__BlogText-sc-16ju1i0-0 hqQYVH\"\u003E to taste. \u003C\u002Fspan\u003E\u003C\u002Fli\u003E\u003Cli class=\"BlogNodestyle__Li-sc-16ju1i0-9 gYZNFy\"\u003E\u003Cspan class=\"BlogNodestyle__BlogText-sc-16ju1i0-0 hqQYVH\"\u003EPlate up the pasta into equal portions, then pop over a few \u003C\u002Fspan\u003E\u003Cspan style=\"font-weight:700\" class=\"BlogNodestyle__BlogText-sc-16ju1i0-0 dtRnVP\"\u003Emini mozzarella balls\u003C\u002Fspan\u003E\u003Cspan class=\"BlogNodestyle__BlogText-sc-16ju1i0-0 hqQYVH\"\u003E, or a large ball cut up into small circles. On top of the \u003C\u002Fspan\u003E\u003Cspan style=\"font-weight:700\" class=\"BlogNodestyle__BlogText-sc-16ju1i0-0 dtRnVP\"\u003Emozzarella\u003C\u002Fspan\u003E\u003Cspan class=\"BlogNodestyle__BlogText-sc-16ju1i0-0 hqQYVH\"\u003E balls, add one slice of \u003C\u002Fspan\u003E\u003Cspan style=\"font-weight:700\" class=\"BlogNodestyle__BlogText-sc-16ju1i0-0 dtRnVP\"\u003Eblack olive\u003C\u002Fspan\u003E\u003Cspan class=\"BlogNodestyle__BlogText-sc-16ju1i0-0 hqQYVH\"\u003E, to create spooky eyes.\u003C\u002Fspan\u003E\u003C\u002Fli\u003E\u003C\u002Ful\u003E\u003Cdiv data-rw=\"empty-node\" class=\"BlogNodestyle__LineBreak-sc-16ju1i0-14 klJnzw\"\u003E\u003C\u002Fdiv\u003E\u003Cdiv class=\"BlogNodestyle__ParagraphWrapper-sc-16ju1i0-1 bqfza-d\"\u003E\u003Cspan style=\"text-align:AUTO\" class=\"BlogNodestyle__BlogHeading-sc-16ju1i0-5 gcAUSC\"\u003ESpooky sweet potato gnocchi\u003C\u002Fspan\u003E\u003C\u002Fdiv\u003E\u003Cdiv class=\"BlogNodestyle__ParagraphWrapper-sc-16ju1i0-1 bBQMzu\"\u003E\u003Cspan class=\"BlogNodestyle__BlogText-sc-16ju1i0-0 hqQYVH\"\u003ETurn your midweek meal into one fitting for Halloween, with the use of sweet potato. The orange dumplings are a great way to transform a simple meal into something a bit more exciting. \u003C\u002Fspan\u003E\u003C\u002Fdiv\u003E\u003Cdiv class=\"BlogNodestyle__BlogImageWrapper-sc-16ju1i0-6 gomjqJ\"\u003E\u003Cimg height=\"4024px\" width=\"6048px\" src=\"\u002Fuploads\u002F817775_2c6ac17cb10743f59257b943cacacdda_mv2_c93f149193.jpg\" alt=\"\" class=\"BlogNodestyle__BlogImageBlock-sc-16ju1i0-7 dvODCs\"\u003E\u003C\u002Fdiv\u003E\u003Cul\u003E\u003Cli class=\"BlogNodestyle__Li-sc-16ju1i0-9 gYZNFy\"\u003E\u003Cspan class=\"BlogNodestyle__BlogText-sc-16ju1i0-0 hqQYVH\"\u003ETake\u003C\u002Fspan\u003E\u003Cspan style=\"font-weight:700\" class=\"BlogNodestyle__BlogText-sc-16ju1i0-0 dtRnVP\"\u003E one large sweet potato\u003C\u002Fspan\u003E\u003Cspan class=\"BlogNodestyle__BlogText-sc-16ju1i0-0 hqQYVH\"\u003E, and \u003C\u002Fspan\u003E\u003Cspan style=\"font-weight:700\" class=\"BlogNodestyle__BlogText-sc-16ju1i0-0 dtRnVP\"\u003Eone large white potato\u003C\u002Fspan\u003E\u003Cspan class=\"BlogNodestyle__BlogText-sc-16ju1i0-0 hqQYVH\"\u003E. Peel both and cut into chunks.\u003C\u002Fspan\u003E\u003C\u002Fli\u003E\u003Cli class=\"BlogNodestyle__Li-sc-16ju1i0-9 gYZNFy\"\u003E\u003Cspan class=\"BlogNodestyle__BlogText-sc-16ju1i0-0 hqQYVH\"\u003EBoil the potatoes for approximately 12-14 minutes, or until soft.\u003C\u002Fspan\u003E\u003C\u002Fli\u003E\u003Cli class=\"BlogNodestyle__Li-sc-16ju1i0-9 gYZNFy\"\u003E\u003Cspan class=\"BlogNodestyle__BlogText-sc-16ju1i0-0 hqQYVH\"\u003EAllow them to cool, then mash the\u003C\u002Fspan\u003E\u003Cspan style=\"font-weight:700\" class=\"BlogNodestyle__BlogText-sc-16ju1i0-0 dtRnVP\"\u003E potatoes\u003C\u002Fspan\u003E\u003Cspan class=\"BlogNodestyle__BlogText-sc-16ju1i0-0 hqQYVH\"\u003E well, and sit aside for two minutes.\u003C\u002Fspan\u003E\u003C\u002Fli\u003E\u003Cli class=\"BlogNodestyle__Li-sc-16ju1i0-9 gYZNFy\"\u003E\u003Cspan class=\"BlogNodestyle__BlogText-sc-16ju1i0-0 hqQYVH\"\u003ENext, sift over \u003C\u002Fspan\u003E\u003Cspan style=\"font-weight:700\" class=\"BlogNodestyle__BlogText-sc-16ju1i0-0 dtRnVP\"\u003E200g of plain flour\u003C\u002Fspan\u003E\u003Cspan class=\"BlogNodestyle__BlogText-sc-16ju1i0-0 hqQYVH\"\u003E, and mix to combine. \u003C\u002Fspan\u003E\u003C\u002Fli\u003E\u003Cli class=\"BlogNodestyle__Li-sc-16ju1i0-9 gYZNFy\"\u003E\u003Cspan class=\"BlogNodestyle__BlogText-sc-16ju1i0-0 hqQYVH\"\u003EAdd \u003C\u002Fspan\u003E\u003Cspan style=\"font-weight:700\" class=\"BlogNodestyle__BlogText-sc-16ju1i0-0 dtRnVP\"\u003Eone egg yolk\u003C\u002Fspan\u003E\u003Cspan class=\"BlogNodestyle__BlogText-sc-16ju1i0-0 hqQYVH\"\u003E, \u003C\u002Fspan\u003E\u003Cspan style=\"font-weight:700\" class=\"BlogNodestyle__BlogText-sc-16ju1i0-0 dtRnVP\"\u003E1\u002F2 teaspoon of salt\u003C\u002Fspan\u003E\u003Cspan class=\"BlogNodestyle__BlogText-sc-16ju1i0-0 hqQYVH\"\u003E, and a pinch of \u003C\u002Fspan\u003E\u003Cspan style=\"font-weight:700\" class=\"BlogNodestyle__BlogText-sc-16ju1i0-0 dtRnVP\"\u003Eblack pepper\u003C\u002Fspan\u003E\u003Cspan class=\"BlogNodestyle__BlogText-sc-16ju1i0-0 hqQYVH\"\u003E. Mix together until a soft dough forms, but don't overwork it!\u003C\u002Fspan\u003E\u003C\u002Fli\u003E\u003Cli class=\"BlogNodestyle__Li-sc-16ju1i0-9 gYZNFy\"\u003E\u003Cspan class=\"BlogNodestyle__BlogText-sc-16ju1i0-0 hqQYVH\"\u003EOnce the mixture has come together, dust a clean work surface with a little more flour, and divide your dough into three pieces.\u003C\u002Fspan\u003E\u003C\u002Fli\u003E\u003Cli class=\"BlogNodestyle__Li-sc-16ju1i0-9 gYZNFy\"\u003E\u003Cspan class=\"BlogNodestyle__BlogText-sc-16ju1i0-0 hqQYVH\"\u003ERoll each piece into a roughly 40cm long sausage, and cut into equal pieces, around 1.5cm in length.\u003C\u002Fspan\u003E\u003C\u002Fli\u003E\u003Cli class=\"BlogNodestyle__Li-sc-16ju1i0-9 gYZNFy\"\u003E\u003Cspan class=\"BlogNodestyle__BlogText-sc-16ju1i0-0 hqQYVH\"\u003EPlace the cut pieces on a flour dusted plate, and use a fork to create an indent on one side of each gnocchi piece. \u003C\u002Fspan\u003E\u003C\u002Fli\u003E\u003Cli class=\"BlogNodestyle__Li-sc-16ju1i0-9 gYZNFy\"\u003E\u003Cspan class=\"BlogNodestyle__BlogText-sc-16ju1i0-0 hqQYVH\"\u003EPop a\u003C\u002Fspan\u003E\u003Cspan style=\"font-weight:700\" class=\"BlogNodestyle__BlogText-sc-16ju1i0-0 dtRnVP\"\u003E large saucepan of well-salted water \u003C\u002Fspan\u003E\u003Cspan class=\"BlogNodestyle__BlogText-sc-16ju1i0-0 hqQYVH\"\u003Eonto boil, and once boiling, turn down to simmer then pop in half of your gnocchi. Give them a quick stir and wait for them to rise to the surface of the pan. This will take no longer than two minutes.\u003C\u002Fspan\u003E\u003C\u002Fli\u003E\u003Cli class=\"BlogNodestyle__Li-sc-16ju1i0-9 gYZNFy\"\u003E\u003Cspan class=\"BlogNodestyle__BlogText-sc-16ju1i0-0 hqQYVH\"\u003EOnce ready, remove from the water using a slotted spoon and set aside. Repeat for the remaining gnocchi.\u003C\u002Fspan\u003E\u003C\u002Fli\u003E\u003Cli class=\"BlogNodestyle__Li-sc-16ju1i0-9 gYZNFy\"\u003E\u003Cspan class=\"BlogNodestyle__BlogText-sc-16ju1i0-0 hqQYVH\"\u003EIn a frying pan over medium heat, add a\u003C\u002Fspan\u003E\u003Cspan style=\"font-weight:700\" class=\"BlogNodestyle__BlogText-sc-16ju1i0-0 dtRnVP\"\u003E knob of butter\u003C\u002Fspan\u003E\u003Cspan class=\"BlogNodestyle__BlogText-sc-16ju1i0-0 hqQYVH\"\u003E and \u003C\u002Fspan\u003E\u003Cspan style=\"font-weight:700\" class=\"BlogNodestyle__BlogText-sc-16ju1i0-0 dtRnVP\"\u003Ethree crushed garlic cloves\u003C\u002Fspan\u003E\u003Cspan class=\"BlogNodestyle__BlogText-sc-16ju1i0-0 hqQYVH\"\u003E. Fry for a minute, until the butter starts to brown slightly. \u003C\u002Fspan\u003E\u003C\u002Fli\u003E\u003Cli class=\"BlogNodestyle__Li-sc-16ju1i0-9 gYZNFy\"\u003E\u003Cspan class=\"BlogNodestyle__BlogText-sc-16ju1i0-0 hqQYVH\"\u003EAdd the gnocchi to the frying pan, and cook until it starts to brown, then add in some finely \u003C\u002Fspan\u003E\u003Cspan style=\"font-weight:700\" class=\"BlogNodestyle__BlogText-sc-16ju1i0-0 dtRnVP\"\u003Echopped fresh parsley\u003C\u002Fspan\u003E\u003Cspan class=\"BlogNodestyle__BlogText-sc-16ju1i0-0 hqQYVH\"\u003E, and serve with gratings of \u003C\u002Fspan\u003E\u003Cspan style=\"font-weight:700\" class=\"BlogNodestyle__BlogText-sc-16ju1i0-0 dtRnVP\"\u003Efresh parmesan\u003C\u002Fspan\u003E\u003Cspan class=\"BlogNodestyle__BlogText-sc-16ju1i0-0 hqQYVH\"\u003E. \u003C\u002Fspan\u003E\u003C\u002Fli\u003E\u003C\u002Ful\u003E\u003Cdiv class=\"BlogNodestyle__ParagraphWrapper-sc-16ju1i0-1 bBQMzu\"\u003E\u003Cspan class=\"BlogNodestyle__BlogText-sc-16ju1i0-0 hqQYVH\"\u003EThis dish can be customised to suit meat eaters and vegetarians, with the addition of more vegetables. We love the sound of some crispy bacon to contrast the sweet potato!\u003C\u002Fspan\u003E\u003C\u002Fdiv\u003E\u003Cdiv data-rw=\"empty-node\" class=\"BlogNodestyle__LineBreak-sc-16ju1i0-14 klJnzw\"\u003E\u003C\u002Fdiv\u003E\u003Cdiv class=\"BlogNodestyle__ParagraphWrapper-sc-16ju1i0-1 bqfza-d\"\u003E\u003Cspan style=\"text-align:AUTO\" class=\"BlogNodestyle__BlogHeading-sc-16ju1i0-5 gcAUSC\"\u003ESinister stuffed peppers\u003C\u002Fspan\u003E\u003C\u002Fdiv\u003E\u003Cdiv class=\"BlogNodestyle__ParagraphWrapper-sc-16ju1i0-1 bBQMzu\"\u003E\u003Cspan class=\"BlogNodestyle__BlogText-sc-16ju1i0-0 hqQYVH\"\u003EAdd a spooky twist to stuffed peppers at mealtimes over the Halloween period, by carving faces into the peppers. They make a great, low cost, filling meal, and can be stuffed with a whole variety of different fillings. If you prefer your food devilishly hot, then add a drizzle of chilli oil to the peppers before serving. \u003C\u002Fspan\u003E\u003C\u002Fdiv\u003E\u003Cdiv class=\"BlogNodestyle__BlogImageWrapper-sc-16ju1i0-6 iIsBHP\"\u003E\u003Cimg height=\"627px\" width=\"940px\" src=\"\u002Fuploads\u002F817775_6733d2bcc1804721910d723ac56876f4_mv2_44d71160fb.jpg\" alt=\"\" class=\"BlogNodestyle__BlogImageBlock-sc-16ju1i0-7 igMNHJ\"\u003E\u003C\u002Fdiv\u003E\u003Cdiv class=\"BlogNodestyle__ParagraphWrapper-sc-16ju1i0-1 bBQMzu\"\u003E\u003Cspan class=\"BlogNodestyle__BlogText-sc-16ju1i0-0 hqQYVH\"\u003ETake your \u003C\u002Fspan\u003E\u003Cspan style=\"font-weight:700\" class=\"BlogNodestyle__BlogText-sc-16ju1i0-0 dtRnVP\"\u003Epeppers\u003C\u002Fspan\u003E\u003Cspan class=\"BlogNodestyle__BlogText-sc-16ju1i0-0 hqQYVH\"\u003E, cut the tops off and scoop out the seeds, then lay them on a baking sheet ready to be stuffed. \u003C\u002Fspan\u003E\u003C\u002Fdiv\u003E\u003Cdiv data-rw=\"empty-node\" class=\"BlogNodestyle__LineBreak-sc-16ju1i0-14 klJnzw\"\u003E\u003C\u002Fdiv\u003E\u003Cdiv class=\"BlogNodestyle__ParagraphWrapper-sc-16ju1i0-1 bqfza-d\"\u003E\u003Cspan style=\"text-align:AUTO\" class=\"BlogNodestyle__BlogHeading-sc-16ju1i0-5 jnBtJD\"\u003EMushroom and halloumi\u003C\u002Fspan\u003E\u003C\u002Fdiv\u003E\u003Cul\u003E\u003Cli class=\"BlogNodestyle__Li-sc-16ju1i0-9 gYZNFy\"\u003E\u003Cspan class=\"BlogNodestyle__BlogText-sc-16ju1i0-0 hqQYVH\"\u003ETake a jar of \u003C\u002Fspan\u003E\u003Cspan style=\"font-weight:700\" class=\"BlogNodestyle__BlogText-sc-16ju1i0-0 dtRnVP\"\u003Eantipasti marinated mushrooms\u003C\u002Fspan\u003E\u003Cspan class=\"BlogNodestyle__BlogText-sc-16ju1i0-0 hqQYVH\"\u003E, and drizzle \u003C\u002Fspan\u003E\u003Cspan style=\"font-weight:700\" class=\"BlogNodestyle__BlogText-sc-16ju1i0-0 dtRnVP\"\u003Eone tablespoon of oil\u003C\u002Fspan\u003E\u003Cspan class=\"BlogNodestyle__BlogText-sc-16ju1i0-0 hqQYVH\"\u003E from the jar over the \u003C\u002Fspan\u003E\u003Cspan style=\"font-weight:700\" class=\"BlogNodestyle__BlogText-sc-16ju1i0-0 dtRnVP\"\u003Epeppers\u003C\u002Fspan\u003E\u003Cspan class=\"BlogNodestyle__BlogText-sc-16ju1i0-0 hqQYVH\"\u003E. Bake for 20-25 minutes, until the peppers are tender.\u003C\u002Fspan\u003E\u003C\u002Fli\u003E\u003Cli class=\"BlogNodestyle__Li-sc-16ju1i0-9 gYZNFy\"\u003E\u003Cspan class=\"BlogNodestyle__BlogText-sc-16ju1i0-0 hqQYVH\"\u003EAdd \u003C\u002Fspan\u003E\u003Cspan style=\"font-weight:700\" class=\"BlogNodestyle__BlogText-sc-16ju1i0-0 dtRnVP\"\u003E50g of couscous\u003C\u002Fspan\u003E\u003Cspan class=\"BlogNodestyle__BlogText-sc-16ju1i0-0 hqQYVH\"\u003E to a bowl, and pour over \u003C\u002Fspan\u003E\u003Cspan style=\"font-weight:700\" class=\"BlogNodestyle__BlogText-sc-16ju1i0-0 dtRnVP\"\u003E100ml of hot vegetable stock\u003C\u002Fspan\u003E\u003Cspan class=\"BlogNodestyle__BlogText-sc-16ju1i0-0 hqQYVH\"\u003E. Allow to soak for five minutes, then fluff with a fork. \u003C\u002Fspan\u003E\u003C\u002Fli\u003E\u003Cli class=\"BlogNodestyle__Li-sc-16ju1i0-9 gYZNFy\"\u003E\u003Cspan class=\"BlogNodestyle__BlogText-sc-16ju1i0-0 hqQYVH\"\u003ETo the bowl, add the jar of drained \u003C\u002Fspan\u003E\u003Cspan style=\"font-weight:700\" class=\"BlogNodestyle__BlogText-sc-16ju1i0-0 dtRnVP\"\u003Emarinated mushrooms\u003C\u002Fspan\u003E\u003Cspan class=\"BlogNodestyle__BlogText-sc-16ju1i0-0 hqQYVH\"\u003E, \u003C\u002Fspan\u003E\u003Cspan style=\"font-weight:700\" class=\"BlogNodestyle__BlogText-sc-16ju1i0-0 dtRnVP\"\u003E250g of cubed halloumi cheese\u003C\u002Fspan\u003E\u003Cspan class=\"BlogNodestyle__BlogText-sc-16ju1i0-0 hqQYVH\"\u003E, and\u003C\u002Fspan\u003E\u003Cspan style=\"font-weight:700\" class=\"BlogNodestyle__BlogText-sc-16ju1i0-0 dtRnVP\"\u003E two tablespoons of chopped parsley\u003C\u002Fspan\u003E\u003Cspan class=\"BlogNodestyle__BlogText-sc-16ju1i0-0 hqQYVH\"\u003E. \u003C\u002Fspan\u003E\u003C\u002Fli\u003E\u003Cli class=\"BlogNodestyle__Li-sc-16ju1i0-9 gYZNFy\"\u003E\u003Cspan class=\"BlogNodestyle__BlogText-sc-16ju1i0-0 hqQYVH\"\u003ESeason with \u003C\u002Fspan\u003E\u003Cspan style=\"font-weight:700\" class=\"BlogNodestyle__BlogText-sc-16ju1i0-0 dtRnVP\"\u003Esalt \u003C\u002Fspan\u003E\u003Cspan class=\"BlogNodestyle__BlogText-sc-16ju1i0-0 hqQYVH\"\u003Eand \u003C\u002Fspan\u003E\u003Cspan style=\"font-weight:700\" class=\"BlogNodestyle__BlogText-sc-16ju1i0-0 dtRnVP\"\u003Epepper\u003C\u002Fspan\u003E\u003Cspan class=\"BlogNodestyle__BlogText-sc-16ju1i0-0 hqQYVH\"\u003E, mix together and spoon into the\u003C\u002Fspan\u003E\u003Cspan style=\"font-weight:700\" class=\"BlogNodestyle__BlogText-sc-16ju1i0-0 dtRnVP\"\u003E peppers\u003C\u002Fspan\u003E\u003Cspan class=\"BlogNodestyle__BlogText-sc-16ju1i0-0 hqQYVH\"\u003E. Return to the oven for another 15 minutes, and serve alongside some warm \u003C\u002Fspan\u003E\u003Cspan style=\"font-weight:700\" class=\"BlogNodestyle__BlogText-sc-16ju1i0-0 dtRnVP\"\u003Egarlic bread\u003C\u002Fspan\u003E\u003Cspan class=\"BlogNodestyle__BlogText-sc-16ju1i0-0 hqQYVH\"\u003E. \u003C\u002Fspan\u003E\u003C\u002Fli\u003E\u003C\u002Ful\u003E\u003Cdiv class=\"BlogNodestyle__ParagraphWrapper-sc-16ju1i0-1 bqfza-d\"\u003E\u003Cspan style=\"text-align:AUTO\" class=\"BlogNodestyle__BlogHeading-sc-16ju1i0-5 jnBtJD\"\u003EMediterranean mince\u003C\u002Fspan\u003E\u003C\u002Fdiv\u003E\u003Cul\u003E\u003Cli class=\"BlogNodestyle__Li-sc-16ju1i0-9 gYZNFy\"\u003E\u003Cspan class=\"BlogNodestyle__BlogText-sc-16ju1i0-0 hqQYVH\"\u003EPop the \u003C\u002Fspan\u003E\u003Cspan style=\"font-weight:700\" class=\"BlogNodestyle__BlogText-sc-16ju1i0-0 dtRnVP\"\u003Epeppers\u003C\u002Fspan\u003E\u003Cspan class=\"BlogNodestyle__BlogText-sc-16ju1i0-0 hqQYVH\"\u003E in the oven for 15 minutes.\u003C\u002Fspan\u003E\u003C\u002Fli\u003E\u003Cli class=\"BlogNodestyle__Li-sc-16ju1i0-9 gYZNFy\"\u003E\u003Cspan class=\"BlogNodestyle__BlogText-sc-16ju1i0-0 hqQYVH\"\u003EIn a frying pan, heat a tablespoon of \u003C\u002Fspan\u003E\u003Cspan style=\"font-weight:700\" class=\"BlogNodestyle__BlogText-sc-16ju1i0-0 dtRnVP\"\u003Eolive oil\u003C\u002Fspan\u003E\u003Cspan class=\"BlogNodestyle__BlogText-sc-16ju1i0-0 hqQYVH\"\u003E, and fry off your \u003C\u002Fspan\u003E\u003Cspan style=\"font-weight:700\" class=\"BlogNodestyle__BlogText-sc-16ju1i0-0 dtRnVP\"\u003Eturkey or beef mince\u003C\u002Fspan\u003E\u003Cspan class=\"BlogNodestyle__BlogText-sc-16ju1i0-0 hqQYVH\"\u003E for three to four minutes. Remove from the pan onto a plate.\u003C\u002Fspan\u003E\u003C\u002Fli\u003E\u003Cli class=\"BlogNodestyle__Li-sc-16ju1i0-9 gYZNFy\"\u003E\u003Cspan class=\"BlogNodestyle__BlogText-sc-16ju1i0-0 hqQYVH\"\u003EWipe your pan, and heat a drizzle of olive oil, then add \u003C\u002Fspan\u003E\u003Cspan style=\"font-weight:700\" class=\"BlogNodestyle__BlogText-sc-16ju1i0-0 dtRnVP\"\u003E1\u002F2 a small, chopped onion\u003C\u002Fspan\u003E\u003Cspan class=\"BlogNodestyle__BlogText-sc-16ju1i0-0 hqQYVH\"\u003E, and \u003C\u002Fspan\u003E\u003Cspan style=\"font-weight:700\" class=\"BlogNodestyle__BlogText-sc-16ju1i0-0 dtRnVP\"\u003Eone grated garlic clove\u003C\u002Fspan\u003E\u003Cspan class=\"BlogNodestyle__BlogText-sc-16ju1i0-0 hqQYVH\"\u003E. Fry for 2-3 minutes, then add a teaspoon of \u003C\u002Fspan\u003E\u003Cspan style=\"font-weight:700\" class=\"BlogNodestyle__BlogText-sc-16ju1i0-0 dtRnVP\"\u003Eground cumin\u003C\u002Fspan\u003E\u003Cspan class=\"BlogNodestyle__BlogText-sc-16ju1i0-0 hqQYVH\"\u003E and a few \u003C\u002Fspan\u003E\u003Cspan style=\"font-weight:700\" class=\"BlogNodestyle__BlogText-sc-16ju1i0-0 dtRnVP\"\u003Esliced mushrooms\u003C\u002Fspan\u003E\u003Cspan class=\"BlogNodestyle__BlogText-sc-16ju1i0-0 hqQYVH\"\u003E. Fry for a few minutes more.\u003C\u002Fspan\u003E\u003C\u002Fli\u003E\u003Cli class=\"BlogNodestyle__Li-sc-16ju1i0-9 gYZNFy\"\u003E\u003Cspan class=\"BlogNodestyle__BlogText-sc-16ju1i0-0 hqQYVH\"\u003EAdd the mince back to the pan, and add \u003C\u002Fspan\u003E\u003Cspan style=\"font-weight:700\" class=\"BlogNodestyle__BlogText-sc-16ju1i0-0 dtRnVP\"\u003Eone can of chopped tomatoes\u003C\u002Fspan\u003E\u003Cspan class=\"BlogNodestyle__BlogText-sc-16ju1i0-0 hqQYVH\"\u003E, and a \u003C\u002Fspan\u003E\u003Cspan style=\"font-weight:700\" class=\"BlogNodestyle__BlogText-sc-16ju1i0-0 dtRnVP\"\u003Etablespoon of tomato puree\u003C\u002Fspan\u003E\u003Cspan class=\"BlogNodestyle__BlogText-sc-16ju1i0-0 hqQYVH\"\u003E. Crumble in a \u003C\u002Fspan\u003E\u003Cspan style=\"font-weight:700\" class=\"BlogNodestyle__BlogText-sc-16ju1i0-0 dtRnVP\"\u003Ebeef stock cube\u003C\u002Fspan\u003E\u003Cspan class=\"BlogNodestyle__BlogText-sc-16ju1i0-0 hqQYVH\"\u003E and cook for 3-4 minutes, then add a sprinkle of \u003C\u002Fspan\u003E\u003Cspan style=\"font-weight:700\" class=\"BlogNodestyle__BlogText-sc-16ju1i0-0 dtRnVP\"\u003Eoregano\u003C\u002Fspan\u003E\u003Cspan class=\"BlogNodestyle__BlogText-sc-16ju1i0-0 hqQYVH\"\u003E, \u003C\u002Fspan\u003E\u003Cspan style=\"font-weight:700\" class=\"BlogNodestyle__BlogText-sc-16ju1i0-0 dtRnVP\"\u003Esalt\u003C\u002Fspan\u003E\u003Cspan class=\"BlogNodestyle__BlogText-sc-16ju1i0-0 hqQYVH\"\u003E and \u003C\u002Fspan\u003E\u003Cspan style=\"font-weight:700\" class=\"BlogNodestyle__BlogText-sc-16ju1i0-0 dtRnVP\"\u003Epepper\u003C\u002Fspan\u003E\u003Cspan class=\"BlogNodestyle__BlogText-sc-16ju1i0-0 hqQYVH\"\u003E.\u003C\u002Fspan\u003E\u003C\u002Fli\u003E\u003Cli class=\"BlogNodestyle__Li-sc-16ju1i0-9 gYZNFy\"\u003E\u003Cspan class=\"BlogNodestyle__BlogText-sc-16ju1i0-0 hqQYVH\"\u003ERemove the \u003C\u002Fspan\u003E\u003Cspan style=\"font-weight:700\" class=\"BlogNodestyle__BlogText-sc-16ju1i0-0 dtRnVP\"\u003Epeppers\u003C\u002Fspan\u003E\u003Cspan class=\"BlogNodestyle__BlogText-sc-16ju1i0-0 hqQYVH\"\u003E from the oven, and fill with your mince, then top with \u003C\u002Fspan\u003E\u003Cspan style=\"font-weight:700\" class=\"BlogNodestyle__BlogText-sc-16ju1i0-0 dtRnVP\"\u003Egrated mozzarella\u003C\u002Fspan\u003E\u003Cspan class=\"BlogNodestyle__BlogText-sc-16ju1i0-0 hqQYVH\"\u003E. Return to the oven for a further 10-15 minutes, then serve. \u003C\u002Fspan\u003E\u003C\u002Fli\u003E\u003C\u002Ful\u003E\u003Cdiv data-rw=\"empty-node\" class=\"BlogNodestyle__LineBreak-sc-16ju1i0-14 klJnzw\"\u003E\u003C\u002Fdiv\u003E\u003Cdiv class=\"BlogNodestyle__ParagraphWrapper-sc-16ju1i0-1 bqfza-d\"\u003E\u003Ca href=\"https:\u002F\u002Fgo.jjfoodservice.com\u002F3Rom8lh\" style=\"text-decoration:underline;font-size:2rem\" target=\"_BLANK\" class=\"BlogNodestyle__BlogLink-sc-16ju1i0-2 bzRXbm\"\u003EYou can shop these products in bulk quantities on our website - just click here. \u003C\u002Fa\u003E\u003Cspan style=\"text-align:AUTO\" class=\"BlogNodestyle__BlogHeading-sc-16ju1i0-5 dJQDFw\"\u003E \u003C\u002Fspan\u003E\u003C\u002Fdiv\u003E\u003Cdiv data-rw=\"empty-node\" class=\"BlogNodestyle__LineBreak-sc-16ju1i0-14 klJnzw\"\u003E\u003C\u002Fdiv\u003E","isFeatured":false,"publishedAt":"2024-05-07T10:59:57.969Z","excerpt":null,"commentsEnabled":null,"wixCreatedAt":"2022-10-04T08:59:58.455Z","wixUpdatedAt":"2024-02-22T14:21:39.720Z","categories":{"data":[{"id":139,"attributes":{"createdAt":"2024-05-07T14:35:52.947Z","updatedAt":"2024-05-07T14:44:45.111Z","name":"Recipe Ideas","slug":"recipe-ideas","description":null,"categoryId":"8911942d-afe6-4560-b0cc-66fbd6434a7a"}},{"id":140,"attributes":{"createdAt":"2024-05-07T14:35:52.957Z","updatedAt":"2024-05-07T14:44:45.303Z","name":"Seasonal","slug":"seasonal","description":null,"categoryId":"b62aff52-f5a1-4007-b239-647c3632aa05"}}]},"tags":{"data":[{"id":102,"attributes":{"name":"JJFoodservice","slug":"jjfoodservice","createdAt":"2024-05-07T14:31:01.316Z","updatedAt":"2024-05-07T14:31:01.316Z","tagId":"671f0e0e-195a-4ae9-837c-ddef25090819"}},{"id":104,"attributes":{"name":"recipe 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