Count Dracula may have been created by Bram Stoker in 1897, but many believe he was based on Vlad the Impaler, who existed four centuries earlier. He was originally from Transylvania (now Romania and Hungary). Like Dracula, goulash hails from eastern Europe. It was first made in ...

cookies, divide the icing between two bowls, about 250g (9oz) in one and 350g (12oz) in the other. Mix the 250g (9oz) with black food colouring. Add a little water to both bowls until the icings have reached soft-peak consistency. Fill one piping bag

loaf120ml (4fl oz) olive oil4 ripe tomatoes2 garlic clovesSalt and black pepperA handful of fresh parsley leavesMethod - Preheat the oven to 200ºC/400ºF/Gas Mark 6. Cut the bread diagonally into thin slices, put them on to two baking trays and drizzle

When it comes to food, sometimes simpler is better, and The River Café Cookbook by Rose Gray and Ruth Rogers (Random House, £17.50) embraces that philosophy. Featuring uncomplicated recipes, it’s a book that I return to time and again as it offers a

sesame seeds¼ tsp crushed black pepper3 tbsp yoghurt¼ tsp cardamom powder1 bay leaf1 tsp lime juice1 tsp lime rindMETHODTo marinade, mix all the ingredients together and marinate the fruits for 30 minutes. Cook the fruits on a skewer in a hot tandoor

Serves 4Ingredients 500g (1lb 2oz) Jersey Royals1/2 tbsp Dijon mustard1 clove garlic, finely chopped1 handful dill, finely chopped2 tsp sherry vinegar200ml (7fl oz) extra virgin olive oilSalt & freshly ground black pepperMethodSimmer the potatoes

white oval shapes or roll out some tiny balls of white icing into oval shapes. Dampen them with a little water and stick them onto the front of the ghost. Use a blob of black writing icing for the pupils of the eyes.For more fantastic Hallowe’en recipes

) pine nuts25 fresh basil leaves3–4 tbsp extra virgin olive oil400g (14oz) dried linguine pastaFreshly ground black pepper1. Grate the cheese and put to one side. Crush the garlic and a small pinch of salt (this makes it easier to squash the garlic) in a

tomatoes1 clove garlicFreshly ground black pepper (optional)A few fresh basil leaves (optional)1.Preheat the oven to 180°C/350°F/Gas Mark 4. Cut the bread diagonally into 8 oval-shaped slices. 2. Lay the bread flat on a baking tray. Using a spoon, drizzle 2

dried oregano1 tsp dried thyme500ml (18fl oz) dry cider200g (7oz) prunes, stoned and ready to eatA small handful freshly chopped sage leavesSalt and freshly ground black pepperFor the mash500g (1lb 2oz) Granny Smith apples, peeled, cored and cut