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Are you looking for some inspiration for Halloween themed food? Well look no further, So Darling has a wonderful mix of food, drinks and recipes guaranteed to scare and wow!


 Monkey Shoulder whisky cocktail


1 litre ginger beer
8 whole cloves
200ml orange juice

200ml Monkey Shoulder
200ml (7fl oz) sparkling water
Juice of 1 lemon

1 tbsp sugar
10 mint leaves
2 clementines, sliced



Place all the ingredients into a medium saucepan and slowly simmer for 20 minutes.

Cool slightly before serving into highball glasses with large wedge of orange


Ginger Toffee Apples


6 Apples

6 Wooden Skewers or Ice Lolly Sticks for holding the apples

400g Demerara Sugar

110ml Water

½ teaspoon of vinegar

2 tblsp Opies Stem Ginger syrup (taken from the jar)

25g Butter

40g Opies Stem Ginger in Syrup, chopped


Dissolve the sugar in the water over a moderate heat. When it has dissolved, stir in the vinegar, butter and

Opies Ginger Syrup

Bring to a boil and cook without stirring until it reaches hard-crack stage (138°C) or hardens into a ball when dropped in a jug of cold water. This should take around 10 minutes boiling time

While the syrup is cooking, pierce each apple with a wooden stick. Once the toffee is read add the chopped stem ginger, then dip each apple into the hot toffee, turning it around in the syrup so that each one is fully coated

Leave to harden on a lightly oiled tray before serving. If you’re planning to keep them for a couple of days, wrap the apples in cling film










Tarantula eggs with venom dip


6 large Waitrose Columbian Blacktail Eggs
150g pack essential Waitrose Blueberries
2 tbsp crème fraîche
1 tbsp Sacla Sun-dried Tomato Paste


Place the eggs and blueberries snugly in a pan and just cover with water. Bring to the boil and cook for 5 minutes. Lift out an egg and lay on a piece of folded kitchen paper. Lightly crack the shell with the handle of a wooden spoon and return to the pan. Repeat with all the eggs

Continue to cook the eggs for a further 5 minutes then turn off the heat and leave the eggs to cool completely in the water

Drain and shell the eggs to reveal the cobweb effect. Ripple together the crème fraîche and sun-dried tomato paste to create the venom dip then serve with the eggs


Cook’s tip:
150g are enough blueberries to make 12 tarantula eggs provided they are packed snugly in the pan so you don’t need to add too much water









Jelly Popping Candy Ice Cream Spiders

Theses Jelly Popping Ice Cream spiders are the ultimate frightful treat for your little monsters’ Halloween party. Be warned, these spooky spiders may bite…or pop!



For the ice cream:

1 tub of Cadbury Dairy Milk Marvellous Jelly Popping Candy Ice Cream

For the cookies:

250g plain flour

50g cocoa powder for chocolate spiders

1/2 teaspoon bicarbonate of soda

1/2 teaspoon salt

170g unsalted butter, melted

200g dark brown soft sugar

100g caster sugar

1 tablespoon vanilla extract

1 egg

1 egg yolk

325g chocolate chips

Alternatively, delicious ready-made cookies can be purchased from your local supermarket


To decorate the cookies:

1 packet chocolate fingers

1 pack of white chocolate buttons

1 pack of dark and light striped buttons

1 pack of yellow chocolate beans

1 packet of cola straws



Preheat the oven to 170C/340F/Gas 3

Prepare two baking trays with non-stick paper

In a large mixing bowl sieve flour, bicarb, salt and cocoa powder

In a separate bowl, cream butter and all sugar together until light in colour

Beat the eggs, yolk and vanilla into the butter and sugar mixture

Add in the dry ingredients and chocolate chips, then gently mix together

Divide the mixture into 16 ‘blobs’ and place on prepared trays, making sure that each cookie has 6/8cm space to spread

Cook for 15 minutes, watching carefully that they don’t burn in the last 5 minutes of cooking

Once removed from the oven, leave the cookies on baking trays for a couple of minutes before transferring to cooling racks

Scoop out 8 large scoops of Cadbury Dairy Milk Marvellous Jelly Popping Candy Ice Cream

Sandwich each scoop between two

Decorate the spiders using the buttons and chocolate beans for the spider eyes, and the chocolate fingers for the spider legs











HARIBO Scaremix

Limited edition HARIBO Scaremix features the same iconic shapes found in Starmix, but in a terrifyingly good mix of new colours and flavours. Great for Halloween parties, you’ll find Toffee Apple Monster’s Eyeball, Boo Bears and Dracula rings, alongside blackcurrant, bubblegum and blood orange flavours in this cauldron of treats


HARIBO TangfasTricks

Be prepared to get a trick or treat from HARIBO with new TangfasTricks. What looks like a treat, could be a trick with this naughty and nice bag that not only contains standard tangy pieces – perfect for you to sink your fangs into – but also hot and super-sour ones! Beware, approximately one in three pieces is a trick – take your pick!


HARIBO Scaremix and TangfasTricks Duo Tub

Enjoy double the treat this Halloween with HARIBO’s new Scaremix and TangfasTricks Duo Tub. Bringing together Scaremix and TangfasTricks but in their own separate compartments, the Duo Tub comes suitably packaged in a pumpkin shared tub, making it perfect for the spooky occasion










Grangusto Pumpkin Cream


Spicy Orzo and Pumpkin Cream Soup

This easy to make and convenient soup is perfect for Halloween. The pumpkin puree is sweet and velvety and the ginger and chilly flakes bring warmth and spiciness to this autumnal soup.

If you omit the optional cheese, it is a perfect vegan pasta soup.

Ingredients for 4 People

150g Garofalo Orzo Pasta

2 jars Gran Gusto Pumpkin Cream

3 tbsp Extra Virgin Olive Oil (EVOO)

1 Crushed Clove of Garlic

1/2 tsp Cumin Seeds

1/2 tsp Chilly Flakes

250ml water

1 tbsp Grated Ginger

1 tbsp Sugar

1 tsp Nigella Seeds

Optional: Grana Padano/Parmesan and extra EVOO


In a large pan, boil a copious amount of water (at least one litre per 100 g of pasta), and when boiling, add rock salt and add the Orzo and stir well. The right al dente time for Orzo is 9 minutes, so to fully enjoy the Garofalo flavour and “bite”, stick to the advised cooking time! Set aside if finished before the soup.

Whilst the pasta is cooking place the EVOO, the cumin seeds, the garlic and the chilly flakes in a sauce pan and gently infuse over a low heat for about 4 minutes.

Add the 2 jars of pumpkin cream as well as the water (wash out the jars with the extra water).

Stir in the sugar and the ginger and bring to the boil, simmer for 5 minutes. Check the seasoning and adjust to your taste.

Add the cooked Orzo to the pumpkin and heat through for about a minute to ensure the pasta is warm.

Serve into bowls. Sprinkle the Nigella seeds and if you like, drizzle some EVOO over the soup along with grated or shaved Parmesan or Grana Padano cheese. ENJOY!











Big Tom Tomato juice


Big Tom is a unique blend of tomato juice and more than 22 herbs and spices, which guarantees a faultless Bloody Mary every time.  Don’t waste time in the kitchen mixing all the ingredients, Big Tom has done all the hard work for you.  Just add a splash of vodka, celery stick and serve over ice. Or for those wanting a non-alcoholic version, omit the vodka and Big Tom is a delicious and satisfying drink all by itself

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