Halloween dips & bites
- Preparation and cooking time
- Serves 10
- 320g pack soft wheat tortillas
- 3 tbsp vegetable oil
- 50g poppy or black sesame seed
- ½ squash , peeled, deseeded and diced
- 1 tbsp vegetable oil
- ½ tsp ground cumin
- 3 tbsp mascarpone
- 2 avocados , peeled and stoned
- 2 spring onions , chopped
- 1 tomato , chopped
- juice 1 lime
- handful coriander leaves, chopped
- STEP 1
For the creepy bites, heat oven to 180C/160C fan/gas 4. Use biscuit cutters to stamp out shapes from the tortillas (we used a ghost, cat and witch’s hat). Brush all over with oil. Take half the bites and dip one side into the seeds, then spread the bites out on a baking sheet. Bake for 10-15 mins until crisp. Can be made up to 2 days ahead and stored in an airtight container.
- STEP 2
For the hellfire spread, heat oven to 200C/180C fan/gas 6. Toss together the butternut squash and oil, then season. Place on a shallow baking tray and roast for 20-30 mins until browned. Leave to cool. Whizz the squash together with the cumin and mascarpone, season and serve. Can be made up to 2 days ahead and stored in the fridge.
- STEP 3
For the slime sludge, place all the ingredients in a blender or mortar. Whizz or mash everything together until smooth. Serve immediately or the avocado will discolour.