All you need to know about Halloween party planning

By
Eve O'Sullivan
Added
26 October, 2015

Getting ready to host a few ghouls this weekend? We spoke to author Rob Kirby about how to cater for a crowd, striking the right balance of themed fun in food, and why your secret weapon is a make-ahead main.

What’s the most useful ingredient when it comes to making halloween-themed party food?

Beetroot. It makes for an amazing natural food colouring, you just need to grate or juice it, then add to foods; try it in cake icing, dips or macarons. 

 

Can you tell us three great make-ahead ideas, if you want to spend your time and effort on your costume?

Anything slow cooked that can go in the oven early is perfect for a winter’s evening, such as my all in one chicken thigh chorizo, butter bean and pine nut pot roast. Sticky honey and sesame sausages can be cooked earlier in the day eaten cold or quickly warmed back in the oven, and my easiest and tastiest cheese and ham toasties can be made up in the morning and just finished in the oven as they take no time to cook and are absolutely scrummy on a winter’s night.

 

In your experience, what goes down the best with kids and adults alike?

Comfort food that’s a bit naughty! Sliders, smokey paprika sweet potato wedges, buttermilk breaded chicken… all winners. 

 

What’s the best use of leftover pumpkin flesh?

Soup or risotto is great, but you can just cut into chunks and simply roast  in olive oil with garlic and pine nuts; that’s great hot or warm as a buffet dish. 

 

Is there any such thing as healthy but spooky?

Yes! blitz up watermelon and banana for a blood-like smoothie! If it’s for adults, you can add a big slug of vodka to turn it into a cocktail.

 

What are the golden rules of catering for a crowd?

Organisation, don’t try and do too much, make things you can do early and finish on the night or trick or treat your friends into all bringing something along!

 

What’s your personal favourite Halloween recipe?

Difficult… for a cold October evening and something that can be made in advance and finished in the oven is all in one shepherd’s pie in cheesy jackets. And for the kids it’s got to be snake pit jelly.

Don't stress about planning a menu, just follow Rob Kirby's top tips and you'll have perfect party food

    No results found
    No more results
      No results found
      No more results
        No results found
        No more results
          No results found
          No more results
            No results found
            No more results
              No results found
              No more results
              Please start typing to begin your search
              We're sorry but we had trouble running your search. Please try again