Halloween dips & bites

• pack soft wheat tortillas↗320g g
• vegetable oil↗3 tbsp tbsp
• poppy or black sesame seed50g g
• ½ squash

  peeled, deseeded and diced

• vegetable oil↗1 tbsp tbsp
• ½ tsp ground cumin tsp
• mascarpone↗3 tbsp tbsp
• avocados↗2

  peeled and stoned

• spring onions↗2

  chopped

• tomato↗1

  chopped

• juice

  1 lime

• handful coriander

  leaves, chopped

Step-by-step instructions

1. 1

   For the creepy bites, heat oven to 180C/160C fan/gas 4. Use biscuit cutters to stamp out shapes from the tortillas (we used a ghost, cat and witch’s hat). Brush all over with oil. Take half the bites and dip one side into the seeds, then spread the bites out on a baking sheet. Bake for 10-15 mins until crisp. Can be made up to 2 days ahead and stored in an airtight container.

2. 2

   For the hellfire spread, heat oven to 200C/180C fan/gas 6. Toss together the butternut squash and oil, then season. Place on a shallow baking tray and roast for 20-30 mins until browned. Leave to cool. Whizz the squash together with the cumin and mascarpone, season and serve. Can be made up to 2 days ahead and stored in the fridge.

3. 3

   For the slime sludge, place all the ingredients in a blender or mortar. Whizz or mash everything together until smooth. Serve immediately or the avocado will discolour.