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Preheat the oven to 200c/180c fan/gas 6.Roll out ready-made puff pastry to about the thickness of a 50p piece.Using a sharp knife,cut into long,thin strips and set aside.Cut a frankfurter lengthways from one end to the centre,to split half of the sausage in two-these are the legs.Make diagonal 2cm cuts up the sides near the other end of the frankfurter and pull out to look like arms.Wrap the pastry strips around the sausage man's body and limbs to look like bandages.Bake for 10-15 mins until the pastry is golden brown.Serve with a bowl of blood dip tommato ketchup with sweet chilli sauce.

Mix fresh orange juice in a jug with asda's chosen by you tropical crush.Slice an orange into thin rounds,to look like pumpkin,then make a small cut in the centre and insert a strip of lime zest,to form a stalk.Serve the juice in paper cups with pumpkin slices floating on top.

Melt a bar of white choclate in a bowl over a pan of hot water-make sure the bowl doesn't touch the water.Mix in afew marshmallows,a little peanut butter and a dash of orange food colouring.Stir in rice krispies until fully coated with the mixture.Leave to cool for 10 mins,then form into pumpkin-shaped balls.Stick pieces of flake into the centres for stalks and leave to set.
Melt a small bar of white chocolate in a bowl over a pan of hot water,repeat with milk chocolate.Dip unhulled strawberrys,one at a time,into the melted white or milk chocolate alternately.Leave on  baking paper until set,then use coloured writing icing to draw faces.
350g plain flour
1 tsp bicarbonate of soda
2 tsp ginger
1/2 tsp ground cinnamon
1/2 tsp mixed spice
125g butter,chilled
175g light brown soft sugar
4 tbsp golden syrup
1 med egg,beaten
piping icing,to decorate
Preheat the oven to 190c/170c fan/gas 5.Line 2 baking trays with baking powder.Sift the flour,bicarb and spices into a bowl.Rub the butter into the mixture until it resembles breadcrumbs.Add the sugar,golden syrup and egg,then mis ti form a stiff dough.Roll out on a lightly floured surface to the thickness of a pound coin.Cut out men shapes and arrange on the baking trays,allowing room to spread.Bake for 12-15 mins.Leave to cool and draw on scars,casts and bandages with the icing.


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Tuna and sweetcorn pasties

2 x 198g cans tuna steaks in brine
198g can sweetcorn,drained
350g pot four cheese sauce
500g ready to roll shortcrust pastry
flour,for rolling
1 med egg,beaten

Preheat the oven to 200c/180c fan/gas 6.Line two baking trays with baking paper.Drain tuna and mix with the corn and one third of the cheese sauce.Season with pepper.Roll out pastry on a lightly floured surface to the thickness of a 2p coin.Cut out 11cm rounds.Re-roll the pastry trimmings and cut out more rounds.Brush one round with the egg.Put 1 heaped tsp of the tuna mixture in the middle.Fold over the pastry to make a turnover and press the edges together to seal.Repeat until all the tuna is used up.Put on the baking trays and brush with egg.Bake for 20-25 mins until golden.


4 bananas,sliced
300ml whipped cream
250g pack digestives
1 can of carnation caramel
100g melted butter
some chocolate

Crush the biscuits in a bowl and add the butter.Press into a round cake tin (20cm) then leave to set in the fridge.Spread the carnation caramel straight from the tin onto the base,top with the slice bananas.Finish by spooning on the cream and grating over the chocolate.

Vegetarian scotch broth

2tbsp oil
1 med onion,chopped
1 small leek,sliced
150g carrots,cut into small cubes
125g swede,cut into small cubes
100g great scot pearl barley
100g great scot dried green lentils
few sprigs thyme
1.2 litres veg stock
200g bag sliced curly kale
crusty bread to serve

Heat oil in a large pan and cook onion and leeks until soft.Add carrots and swede and cook for 2-3 min.Stir in barley,lentils,thyme and stock and bring to the boil for 5 min.Cover the pan,reduce the heat and simmer gently for 35 min.Add the kale and cook for 10-15 min or until the barley and kale are tender.Serve with crusty bread.