.Arrayed in their spectacular outfits, spooksters can then dance the afternoon away at the Hallowe'en disco, and tuck into scary snacks.Time: 2.30-5.45pm. Cost: Free. All ages. Summerly Room, V&A Museum of Childhood, Cambridge Heath Road E2 9PA. Tel: 020 8983 5200.For more

at the London Hilton, where they are hosting the most dee-lightful afternoon tea from October 18–31. Sound a little refined for Hallowe'en? Well, how about a plate full of ghostly (but far from ghastly) cupcakes, mini toffee apples made from cherries, spooky

, but there was loads of Hallowe'en fun from carving pumkin lanterns to making crazy dressing-up outfits. Luckily, I had come (not as mummy suggested as snooker player Ray Reardon) as a crazed Count Dracula vampire! I look pretty terrifying, eh? Don't let that butter

Ghoulish Ghost CakesMakes 10 cakes IngredientsFor the cakes:125g (4oz) unsalted butter plus extra for greasing125g (4oz) caster sugar1 tsp vanilla essence2 eggs125g (4oz) self-raising flourCornstarch for dusting For the icing:500g (1lb 2oz) ready

Glitzy cat mask £3.50 by Angels at Accessorize

1. Picking a costumeWhen picking out an outfit for your little monsters avoid anything that will trail on the ground, cause any discomfort or restrict their movement. Masks and wigs can be irritating and itchy, and children tend to pull them off

, sc 6, dec, sc 1, sl st to close round {21}. Row 10 Ch 1, dec, sc 4, dec, sc 3, dec, sc 4, dec, sc 2, sl st to close round {17}. Row 11 Sc 4, [dec] 3 times, sc 3, [dec] twice, sl st to close round {12}. Row 12 [Dec] around to close {6}. Fasten off

Makes 6 glassesIngredients4 glasses of blood orange juice 200g (7oz) raspberries2 glasses of iceMethodWhizz the raspberries and ice in your smoothie machine or blender. Add the blood orange juice. Pour into glasses and serve. 

Serves 2–4Ingredients1 onion, peeled and chopped2 tbsp olive oilA knob of butter8 ripe tomatoes, peeled, deseeded and cut in quarters200g (7oz) spaghetti50g (13/4oz) butter Mini sausages, cookedGrated Parmesan cheeseSalt and pepper, to taste

cloves garlic, chopped11/2 tbsp paprika1 tbsp flourA glass of red wine2x400g tins of tomatoes300ml (1/2 pint) of beef stock1 tbsp tomato purée1 tbsp ketchupA handful of sun-dried tomatoes2 red peppers, cored and cut into slices150ml sour cream