the garlic and ginger for a minute. Add the carrots, courgettes and cumin, and fry together for 5 minutes, until just softening but not coloured.Add the prawns, peas and couscous and pour over the boiling stock. Cover, simmer for a minute, then remove from

Makes 8 If you decide to make them when clementines are in season, use clementine juice instead of orange juice as children prefer its sweeter flavour. If you make your own fruit juices, strawberry or raspberry could replace the cranberry.Ingredients300ml (1/2 pt) orange juice300...

Serves 4Ingredients200g (7oz) watercress25g (1oz) butter1/2 onion peeled and chopped2 leeks, chopped1 rib of celery, chopped1/2 tbsp plain flour300ml (1/2 pint) good chicken stock150ml ( 1/4 pint) double creamA grating of nutmegSea saltMethodBring 250ml (9fl oz) of salted water t...

. Tint half the Buttercream with your choice of food colouring pastes and use to cover the tops of the cupcakes (you won’t need all the cupcakes, and any leftovers can be frozen for future recipes). Use piping bags with star-shaped nozzles to pipe flower

Serves 10–12 Ingredients1 Extra Large Vanilla Sponge1 quantity Small Vanilla Sponge1 quantity ButtercreamBlue, green, mauve, red and yellow food colouring pasteLiquorice strips 16 jelly beans2 sugar-coated chocolate dropsAssorted writing icing tubes

’s experiments which he has displayed on a shelf!Ingredients6 leaves of gelatin750ml lime (or other green-coloured) cordial drink, made according to tasteCaster sugar, to tasteGreen food colouring pasteGummy worms, teeth and other creepy Hallowe’en jelly sweets

me long to come up with the idea for these fabulous fun cookies. They are great for children's parties or as summer garden party. To create them, use my recipes for basic vanilla cookies and royal icing then follow the step-by-step photographs

home, place scary masks on the back of chairs to add to the Hallowe’en theme or you can even cut holes into old pillowcases and splatter with red food colouring or use glow-in-the-dark fabric pens to create costumes with an eerie glow. As for food

Ingredients (Makes 10)For the cakes 115g caster sugar115g butter, softened2 eggs85g self-raising flour 30g ground almonds1 tsp vanilla extractTo decorate30g ready-to-roll icingRed and green food colouring paste200g fondant icing sugar1 tbsp

You can make these spooky red velvet cakes a day in advance but the marshmallow frosting should be made on the day of serving.Ingredients175g butter, soft250g caster sugar2 eggs, lightly beaten1 tsp pure vanilla extract½ tsp red food colouring125ml