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125g plain chocolate
100g milk chocolate
2 tpsp syrup
50g butter/sunflower spread
Packet of long strawberry laces
Optional: chocolate chips, sultanas, glace cherries
1. Melt the chocolate, butter and syrup in a bowl over a pan of simmering water, or melt in the microwave on a low heat, being careful not to burn. Once melted, add the cornflakes and any of the optional ingredients to the mixture and stir to combine (until the cornflakes are covered).
2. Cut each strawberry lace into four, and lay four pieces into each of the cases to form the legs of the spiders. Divide the mixture into the cases, being careful that the laces remain in place and resemble spider legs (four on each side of the cake).
3. Pop in the fridge for at least an hour to set.
125g brown sugar
125g butter/ sunflower spread
200g self-raising flour
Icing sugar to dust
100g Smarties (+ another 16 Smarties, preferably save the blue ones)
Black writing icing
1. Preheat the oven to 180 degrees/ Gas 5. Line two baking trays with baking parchment.
2. Cream the butter and sugar together until pale. Add the egg and sift the flour into the bowl. Stir everything together to combine. Stir in 100g of smarties smarties, remembering to save an additional 16 blues ones for decoration.
3. Place 16 heaped spoonfuls of the mixture on the trays, making sure they are evenly spaced out. Bake for 15-20 mins until golden brown (check after 15 and pop in for 5 mins longer if needed). Transfer to a wired rack to cool completely.
4. Once cool dust with icing sugar and stick a blue smartie onto each cookie with the black writing icing. Once stuck, place a circle of black icing in the middle of the smartie to complete the eyeball cookies.
1 2 litre bottle of Lemonade
½ lemon sliced into pieces
½ lime sliced into pieces
Few drops of green food colouring (or red food colouring for a blood drink)
Optional: vodka – how much you decide!
1. Combine all the above ingredients into a jug and serve!
1 butternut squash peeled, deseeded and chopped into pieces
1 onion, chopped
1 orange pepper, chopped
3 tomatoes, sliced in half
1 litre vegetable stock
Salt and pepper
Optional: paprika for a kick
1. Place the butternut squash, pepper and tomatoes on a baking tray and drizzle with olive oil and paprika. Season with salt and pepper. Roast in a preheated 200 degree oven for 20-25 mins until golden brown and crisp.
2. After 10 minutes of roasting, stir the vegetables in the tray to ensure an even cooking. Meanwhile, fry the onion in a large pan with a little butter. After 5 minutes, turn down the heat and add the stock. Leave to simmer for another 5-10 minutes. Once the vegetables have roasted, add to the stock. Simmer on a low heat for 1 hour to allow the flavours to combine and the vegetables to soften. After 1 hour liquefy with a blender. Place back on the heat and warm through. Serve with hot buttered toast.