While the nights are drawing in and the cold is settling, we all need a welcome distraction and pick-me-up. Fortunately, Halloween and bonfire night come in quick succession to boost our spirits (and not just the ghostly ones!). Whether its spooky fun with the little ones or a more ghoulish affair with the grown-ups, we have the perfect Halloween dishes that can be knocked up in a flash for an impromptu Halloween party.
Not a fan of ghoulish monsters? Don’t worry; we also have a selection of brilliant bonfire food recipes too. Our bonfire dinner ideas will set your night off with a hearty bang and keep you warm under the illuminated sky. Whether you have time to prepare or minutes to throw a last-minute bonfire dish together, we have plenty of ideas for inspiration.
Why not try one of these ghoulishly delicious treats:
Fun Food Ideas For Halloween
Fun Food Ideas For Bonfire night
- Exploding Sparkling Stars
- Handwarming Pumpkin Soup
- Tempting Hot Toffee Tipple
- Smoky Pulled Pork Baps
- Teeth-Trapping Toffee Apples
Petrifyingly Perfect Pizza
With pizza, it is easy to make everyone’s favourite topping, and they can be knocked up in a flash or make a great party activity for kids. Finish the pizzas off with some torn pieces of buffalo mozzarella before cooking, and when it comes out of the oven, the mozzarella will ooze into some ghostly shapes. Sliced olives can then be added to create eyes and a mouth on these ghostly shapes.
While we have made the dough, if you’re in a hurry you can use shop-bought pizza bases and add your own toppings.
Cook Time: 15-20 mins
Prep Time: 30 mins
Feeds: 2-3
Calories Per Portion: 625kcal
Difficulty: Easy
What You’ll Need;
For the base
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For the topping
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Instructions
- Preheat the oven to 200C and place a large baking tray upside-down on a shelf warm up.
- Make the dough in a large bowl; sift the flour and baking powder and add the salt and pepper. Stir in the oil and then make a well in the middle of the flour. Gradually add the water into the well and stir through to combine the flour. Keep adding the water until you form a soft dough.
Tip: If the dough is still dry after 175ml of water, add some more until it is sticky and soft.
- Knead the dough for at least two minutes. It should be smooth to the touch and springy.
- Dust a piece of greaseproof paper with flour and roll out the dough on top of it. It should form a 30cm (large dinner plate) disc that has the thickness of a pound coin.
- Carefully slide the paper and dough onto the hot baking tray in the oven and bake for three minutes.
- Make the sauce by mixing the passata, puree, herbs and seasoning.
- Remove the base from the oven and cover with the sauce, leaving a small gap around the edge of the dough. Scatter the cheddar cheese and your favourite toppings. Finally, add the mozzarella for ghostly shapes.
- Bake for 15 minutes or until the cheese is bubbling and the base is puffed up and cooked through. Decorate your ghostly shapes with black olive faces and serve immediately.
Severed Finger Hot Dogs
For truly terrifying and spooky dishes, serve up these severed finger hot dogs at your peril! For the perfect balance between so gross and so delicious all at the same time, these are one of the best Halloween dishes that are guaranteed to get guests talking!
They are literally finger-licking good!
Cook Time: 10 mins
Prep Time: 20 mins
Feeds: 8-10
Calories Per Hot Dog: 235kcal
Difficulty: Easy
What You’ll Need;
- Hot dogs
- Hot dog buns
Instructions:
- Bring a large pan of water to boil.
- Carve the fingernails and knuckles into each hot dog.
Tip: Carve a straight middle line and two outer curved lines for each knuckle. For the nails, slice a tiny rectangle out of the hot dog with a curved slice at the bottom for the nail bed.
- When decorated, boil the hot dogs for up to 5 minutes, as per their instructions.
- Place each hot dog finger into a bun and ‘sever’ with ketchup.
- Serve and watch the horror on your guest’s faces!
Chilling Cherry Pie
Everyone loves a fruit-filled pie, and this chilling cherry pie is delicious served hot or cold. A pastry pie-top is the perfect canvas for your spooky designs while still being one of the family-friendly cute Halloween dishes. We love a pumpkin carved style face as the rich cherry filling shines through for truly ghoulish effect!
Cook Time: 35 mins
Prep Time: 20 mins
Feeds: 8-10
Calories Per Portion: 270kcal
Difficulty: Medium
What You’ll Need;
For the filling
- 1kg fresh cherry (tinned/frozen cherries can work too if you can’t find fresh)
- 2tbsp cornflour
- 100g caster sugar
- ½ vanilla pod (or ½ tsp vanilla extract)
- 1tbsp cherry brandy (optional)
- 1tbsp lemon juice (optional)
For the pastry
- 350g plain flour
- 150g unsalted butter (cold)
- 100g caster sugar
- 50g ground almonds
- 2 egg yolks
- Splash of milk.
Instructions:
- In a food processor blitz the flour and butter and ground almonds until you have a crumb texture. Add the sugar and yolks and pulse into a dough. If the mixture is still dry, add a splash of milk to bind the dough into a ball. Wrap the dough in clingfilm and chill in the fridge for 30 minutes.
- Pit the cherries and squeeze over the lemon juice.
- In a large pan, add the sugar and vanilla seeds or extract. Dissolve the sugar over a low heat until you have a dark caramel. Don’t stir the sugar.
- Once you have a caramel colour, lower the heat and add cherries and liqueur.
- In a small bowl, create a paste from water and cornflour.
- As the juices from the cherries run and a cherry compote starts to form, add the cornflour mixture and thoroughly stir in. Once the mixture is thick enough to coat the back of a spoon, take the pan off the heat and allow to cool.
- Set the oven to 200C. Roll out the pastry to line a deep pie dish (We use a 20cm diameter by 4cm deep pie dish). Fill with compote.
- Roll out the pie lid and create your ghoulish face. Lay the lid on top of the pie and crimp the edges.
- For a shine, brush the pie lid with cold milk and then cook the pie in the oven for 35 minutes, until the top is golden and the cherries are bubbling.
- Serve hot or cold with ice cream, cream or custard, but not until you’ve shown off the scary pie face!
Mummified Sausage Rolls
Give your favourite sausages the mummy treatment by wrapping them in thin strips of buttery pastry. These tasty treats are easy to make and mouth-wateringly good. Definitely, one of the best food ideas for Halloween parties whatever age you’re hosting.
Cook Time: 15-20 mins
Prep Time: 15 mins
Feeds: 8-10
Calories Per Sausage: 155kcal
Difficulty: Easy, but fiddly
What You’ll Need;
- Hot dogs or sausages
- 1 sheet of puff pastry
- 3 cheese slices (optional).
Instructions:
- Preheat the oven to 200C.
- Unroll the dough and cut into four rectangles. Cut each rectangle lengthways to make thin strips.
- Cut the cheese slice into strips that are the same width as the hot dogs.
- Place the sausage on top of the cheese strip and begin to wrap the ‘bandages’ of pastry around the sausage and cheese until it looks mummified.
Tip: leave some space at the top of the sausages to create a face peeking through the bandages.
- Place each wrapped sausage, cheese-side down on a baking tray. Spray lightly with cooking oil.
- Bake in the oven until the sausages are fully cooked, and the pastry is golden brown.
- Use mustard and ketchup to create a mummified face and watch them be devoured in an instant.
Spooky snacks
If you’re a little strapped for time, there’s lots of fun and creative ways you can take a whole range of foods and make them spooktacular in just a few minutes!
Top Bonfire Night Food Ideas
If you prefer the bang of the rockets rather than spooky bumps in the night, then these bonfire night food ideas are for you!
Exploding Sparkling Stars
A great appetiser before bonfire night dinner, these cheesy stars are a crowd-pleasing starry starter.
Cook Time: 10 mins
Prep Time: 15 mins
Feeds: 10-12
Calories Per Star: 87kcal
Difficulty: Easy
What You’ll Need;
- 1 sheet of puff pastry
- 75g grated cheese (choose a mix of your favourite cheeses, cheddar and parmesan works well)
- A splash of milk
- Optional toppings (such as poppy seeds, sesame seeds and herbs).
Instructions:
- Unroll the pastry on a floured surface and spread the majority of cheese over one half of the sheet.
- Fold the pastry in half to cover and seal the cheese in the middle.
- Roll the pastry out so that it doubles in size and cut out star shapes.
- Transfer the stars onto baking sheets lined with parchment.
- Brush the stars with milk, add a final pinch of cheese and your chosen toppings.
- Bake for 10 minutes or until they are golden and serve.
Handwarming Pumpkin Soup
Keep your hands and tummy warm while waiting for the fireworks to start with comforting pumpkin soup. The ideal way to get rid of any leftover pumpkin from Halloween and for bonfire food recipes it is easy to make in advance.
Cook Time: 25 mins
Prep Time: 15 mins
Feeds: 6
Calories Per Portion: 317kcal
Difficulty: Easy
What You’ll Need;
- 2 onions
- 2tbsp olive oil
- 1kg pumpkin
- 700ml vegetable stock
- 150ml double cream
- Seasoning to taste
Instructions:
- In a large saucepan heat the oil and add in finely chopped onions, cook gently until they are soft and see-through.
- Add the cubed pumpkin and continue to cook for a further ten minutes. Stir occasionally.
- Pour in the vegetable stock and add your seasoning to taste. Bring the pan to the boil and then simmer for 10 minutes, until the pumpkin is soft.
- Add the cream and bring back to the boil.
- Use a hand blender to puree the soup. If you prefer a finer soup consistency, pass it through a fine sieve.
- Serve in mugs around the bonfire.
Tempting Hot Toffee Tipple
Just when you think hot chocolate can’t get any better, adding butterscotch chips into the mix creates a toe-tinglingly warm and buttery drink that is the perfect bonfire night treat.
Cook Time: 10 mins
Prep Time: 5 mins
Feeds: 4-6
Difficulty: Easy
What You’ll Need;
- 1-litre whole milk
- 100g granulated sugar
- 170g dark chocolate
- 60g butterscotch chips
For the topping;
- Whipped cream
- 1 smashed chocolate honeycomb bar
- Popping candy.
Instructions:
- In a large pan heat the sugar, milk and water and bring to the boil.
- Remove from the heat and stir in chopped dark chocolate and butterscotch chips until melted and thoroughly combined.
- Pour into mugs and finish with whipped cream, honeycomb pieces and popping candy for a firework feel.
Smoky Pulled Pork Baps
The smoky seasoning makes this pulled pork taste like it has come straight from the bonfire. While it takes around eight hours to cook, it is worth the wait and will be a firm favourite for the best dishes for bonfire night.
Cook Time: 4–8 hours
Prep Time: 15 mins
Feeds: 12
Calories Per Portion: 383kcal
Difficulty: Easy
What You’ll Need;
- 2kg boneless shoulder of pork
- 700 ml cider
- 350ml of your favourite smoky barbecue sauce
- 2 tsp brown sugar
- 1 tsp salt
- 2 tsp pepper
- 2 tsp cumin
- 2 tsp smoked paprika.
Instructions:
- Put the pork into a big casserole dish, skin side up
- Mix the paprika, cumin, pepper, sugar and 1 tsp salt together and then rub the mix over the pork shoulder.
- Pour on the cider and then cover with a lid and cook at 150C for 4-8 hours, until the meat falls apart. Check every few hours to make sure it isn’t dry. If it is, add more cider.
- Take out of the oven. Lift the pork out of the dish and place in a dish, use two forks to shred the meat.
- Mix the barbecue sauce with the liquid in the casserole dish. Put the pork back into the casserole and season to taste.
- Serve with soft rolls.
Teeth-Trapping Toffee Apples
No bonfire meal is complete without a toffee apple. While toffee apples are a bit tricky to make at home, they’ll taste so much better because of it.
Cook Time: 10 mins
Prep Time: 10 mins
Feeds: 8
Calories Per Portion: 278kcal
Difficulty: Tricky
What You’ll Need;
- 8 Apples (Granny Smith works best)
- 400g caster sugar
- 1 tsp vinegar
- 4 tbsp golden syrup.
Instructions:
- Cover the apples in boiling water to remove the waxy coating.
- Dry the apples thoroughly and then carefully push a wooden skewer into the stalk-end of the apple.
- Heat the sugar in a pan with 100ml water until it dissolves and then add vinegar and golden syrup.
- Use a sugar thermometer and boil until 150C.
- Prepare a sheet of baking parchment close to the hob.
- Once the toffee is at 150C, quickly dip each apple in the toffee making sure it is completely covered and rest on the baking parchment to harden.
- If the toffee starts to thicken, add a little more heat to the pan.
- Leave to cool and harden and then share with friends.
