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Recipes: Make our spooky Halloween graveyard, eyeball pasta and easy monster apples

PUBLISHED: 12:36 31 October 2017 | UPDATED: 13:34 31 October 2017

Halloween goodies by Charlotte Smith- Jarvis.   Picture: SARAH LUCY BROWN

Halloween goodies by Charlotte Smith- Jarvis. Picture: SARAH LUCY BROWN


Follow our recipes to achieve some ghoulish delights for Halloween tonight,

Halloween goodies by Charlotte Smith- Jarvis.   Picture: SARAH LUCY BROWN Halloween goodies by Charlotte Smith- Jarvis. Picture: SARAH LUCY BROWN

My kids absolutely blooming love Halloween. Next year we’ll be in Dublin for the holiday (where my Irish mate says they go trick or treat crazy) and they cannot wait. Come the end of October and they’re climbing the walls after a long post-summer-holiday school term. We always get together with friends for a party and, aside from the freaky costumes (Sarah and Joel’s zombie baby T-shirt’s have been the best so far), the talking point is always the food. We’ve had eyeball cakes, ice frozen into rubber gloves and served up in punch, worm spaghetti and loads more.

This time of year is an opportunity to break out the food colouring, have a bit of fun, make a mess and, most importantly, make memories. So here’s this year’s ghoulish batch of edibles from the Smith-Jarvis household!

Chocolate Lime Graveyard

Halloween goodies by Charlotte Smith- Jarvis.   Picture: SARAH LUCY BROWN Halloween goodies by Charlotte Smith- Jarvis. Picture: SARAH LUCY BROWN

(serves 10 to 12)

Essentially a Key Lime Pie with a bit of sass. You can buy plastic spiders, rats and the like in most shops around now and they’re a cheap and effective way to spook up your bake.


For the base:

400g crushed Hobnobs or digestive biscuits

220g melted unsalted butter

4tbsps cocoa powder

For the filling:

8 large egg yolks (freeze the whites for meringue)

2 tins condensed milk

Zest and juice of 8 large limes

Green food colouring paste

For the decoration

Nice or long rich tea biscuits

150g dark chocolate

100g made up thick royal icing


Combine the biscuits, butter and cocoa. Press onto a lined tray 20cm by 30cm and build up the edges by about 2cm to make a ridge all the way around that will contain the filling – wearing plastic gloves will stop the mix sticking to you!

For the filling whisk together the condensed milk, lime zest and juice and egg yolks. Pour carefully into your base and bake at 150C for 30 minutes. Cool, then set in the fridge.

Break a quarter off the bottom of each biscuit and dip the front in melted chocolate. Allow to set. Write RIP on each one and set.

Press your ‘graves’ into the finished tart and decorate as you like.

Fruity Little Monsters

(makes as many as you like)

With all the sweeties going around, this is a great healthy option and looks so effective.


Green apples

1 lemon cut into pieces

1 punnet strawberries, hulled and sliced thinly lengthways

Roll out white icing

A small bowl of thick royal icing

Black food colouring


Quarter the apple and remove the core. On the skin side cut out a mouth shape (see picture). Rub the cut side with lemon to stop browning.

Make circular eyes and sharp teeth with the roll out icing and stick to the apple with the royal icing – draw a pupil on each eye using black food colouring and a thin paintbrush. Place a strawberry slice in each as a tongue.

Eyeball meatballs

(serves 4)

A family favourite of ours.


500g minced beef

1 soft white roll blitzed into fine breadcrumbs


Salt and pepper

1tsp garlic powder

A handful strong cheddar, grated

Pinch cinnamon

Zest 1 lemon

For the filling:

1 ball mozzarella cut into 1cm cubes

Jar pitted black olives

For the sauce:

2 tins chopped tomatoes

4 cloves garlic, crushed




1 red chilli

1 sprig rosemary, chopped

1 sprig thyme chopped

Spaghetti to serve


Soak the bread in a few tablespoons of milk, then add to the rest of the meatball ingredients with a few good pinches of seasoning. Roll into balls about size of walnuts. Place in the fridge 30 minutes. Push a hole in centre of each one and push in bit of mozzarella.

Place the meatballs in an ovenproof dish, mozzarella side up, and bake at 190C for 20 minutes.

While the meatballs are cooking make the sauce. Crush the tomatoes in their tins with the back of a fork until pulpy. Sizzle the garlic in a little oil until fragrant then add the tomatoes and the red chilli. Cook to reduce by a third. Season with a pinch of sugar, salt and pepper then add the herbs.

Put a pan of spaghetti (enough for four people) on to boil.

Once the meatballs are ready cut olives in half across their middles and push into the mozzarella core of the balls to look like eyes.

Dish up the pasta with the sauce and finish with your meatballs.

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