Deal with your self to some scarily good Halloween grub on a finances

HAPPY Halloween. Though there is not going to be the same old events, and will probably be no trick-or-treating in lots of components, it’s nonetheless beautiful to get pleasure from all of the autumn produce that’s round at the moment of yr and provides the youngsters some scarily good grub on the identical time.

Massive youngsters and small will love these hot-dog mummies – and the super-tasty pumpkin soup recipe is good for cosying up on the couch because the nights attract. Pretty treats, each of them . . . 

Suzanne Mulholland offers her simple hot-dog and soup recipes

Sizzling-dog mummies

Makes 8

If you wish to whip up these hot-dogs upfront, bear in mind to freeze them earlier than they’re cooked

Prep time: 10 minutes

Prepare dinner time: 15-20 minutes

You want:

  • 1 sheet pre-rolled puff pastry
  • Eight scorching canine
  • Ketchup


  1. Preheat your oven to 200C/180 fan/gasoline 6. Roll out the pastry and lower it into numerous lengthy strips. Wrap every strip across the scorching canine so you might be creating the look of an Egyptian mummy, leaving a niche for its eyes.
  2. Place the recent canine on a baking tray and prepare dinner within the oven for 15-20 minutes or till the pastry is barely puffed and golden.
  3. Switch the mum scorching canine to a cooling rack, earlier than including 2 little dots of ketchup to create eyes for the mummies.

Able to freeze: Freeze the recent canine earlier than you will have cooked them. Place in a reusable freezer bag.

Able to prepare dinner: Go away to defrost earlier than placing within the oven at 200C/180 fan/gasoline 6 for round 25 minutes till golden brown.

Pumpkin soup

Serves 4

This pumpkin soup goes nice with toasted pumpkin seeds or pumpkin-seed bread

Prep time: 10 minutes

Prepare dinner time: 35 minutes

You want:

  • 1 giant pumpkin
  • Three tbsp olive oil
  • 230g frozen chopped onions
  • 1 tbsp frozen chopped garlic
  • 2 tbsp cumin
  • 720ml vegetable inventory


  1. Preheat your oven to 200C/180 fan/gasoline 6. Minimize the pumpkin in an identical method to how you’d a watermelon – slice in half, take away the seeds, lower in segments, take away the pores and skin from the again of the slices, then dice the flesh.
  2. Put cubes of pumpkin on a tray together with half the olive oil and a pinch of salt. Roast for 30 minutes or till pumpkin is mushy and golden.
  3. Whereas the pumpkin is within the oven, warmth the remaining oil in a pan, add the frozen onion, garlic and cumin, and prepare dinner over a medium warmth till mushy for about 5 minutes.
  4. When pumpkin, onion and garlic are all cooked, add to a big bowl or pan, off the warmth. Add half the vegetable inventory and blitz with a hand blender till combined properly.
  5. Then add the rest of the inventory and mix right into a soup consistency.

Prepared for the freezer: Portion the soup (round 1 cup per portion) into soup freezer luggage and label. Preserve open till cool then seal and freeze.

Able to eat: Defrost and warmth the soup, serve with a splash of cream and a few toasted pumpkin seeds or pumpkin-seed bread.

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