Halloween on Channel 4’s Sunday Brunch – How to Avoid the Sugar Nightmares!

Catch me on Channel 4’s Sunday Brunch this Halloween morning where I will be sharing these fun family recipes with Tim, Simon, and their celeb guests. I have chosen some of my favourite naturally scary Halloween treats, that you mummies can kill the kids’ sugar cravings with, and sneakily trick them into thinking they are eating the baddest, nastiest, treats on the streets.

I usually share my recipes after the show, but I thought it would be great for you all at home watching to follow along with me this Sunday. The show kicks off at 9.30am but I will be talking you through all things spooky treats from 11.15am!

Freaky Frankensteins Rice Crispies Cakes

Serves: 8 treats

Free From: Vegan and Gluten (optional)

Allergens: (see cereal and chocolate packaging)

Vegan and Gluten-Free Rice Crispies (or use classic recipe below)

You will need:

60g raw cashew butter (butter should be off-white colour to get a bold green colour)

70g maple syrup (or honey for non vegan)

a few drops of pandan leaf extract (or use food colouring)

90g gluten free rice pops (rice krispies non gluten free option)

100g dark chocolate pieces or chips for hair (vegan optional)

some rice pop pieces for eyes

  1. Line a 20cm square baking tray with parchment. 
  2. Warm the maple syrup and cashew butter in a pan on very low heat, mixing until even.  Add green dye until desired colour. Off the heat, mix green butter with rice pops. 
  3. Pour mix into prepared tray and evenly flatten with spatula (silicone works best). 
  4. Freeze for an hour.  When ready, remove and cut into 8 rectangles.  
  5. Meanwhile, melt the chocolate on a double boiler (2 cm water boiling on low heat in a pot, with a metal or glass bowl on top fitting well on top/ inside the pot but not touching the water). When melted, put the chocolate into a piping bag (or sandwich bag if you don’t have one, then cut a small corner off) and pipe the hair, eyebrows, eyes and mouth. To finish the eyes, press white rice pops into the chocolate eye. 

Classic Rice Crispies Squares

You will need:

25g butter

150g mini marshmallows (if cannot find mini, cut large ones into small pieces)

a few drops of pandan leaf extract (or use food colouring)

90g rice krispies

Melt the butter in a saucepan over a low heat. Once melted, add the marshmallows and cook gently until they are completely melted and blended, stirring constantly and add green dye until reach desired colour. Off the heat, immediately add the cereal, mixing lightly until well coated. Continue with step 3 above. 

Almond Cookie Fingers with Cranberry Blood

Serves: 15-20 cookies

Free From: Gluten, Dairy (optional)

Allergens: Nuts

You will need:

50g vegan butter, melted (or regular butter if preferred) 

25g coconut sugar

75g gluten-free flour

25g almond flour

½ lemon, zest 

¼ tsp vanilla extract 

Whole or flaked almonds

Homemade spiced cranberry sauce (alternative: any red jam)

  1. Line a baking tray with parchment.
  2. Gently melt the butter over a low heat and then set aside to cool slightly and then combine with sugar and vanilla.
  3. Mix all the flours together in a bowl. Add lemon zest.
  4. Combine flours and butter mixture. Using your hands, mix everything together until a dough forms ensuring you don’t overwork the dough. 
  5. Take small amounts of dough, about 10g, and roll into sausage/finger shapes and lay on the baking tray. (Makes 15-20 cookies.)
  6. Once all the fingers are formed, add an almond to the end of each finger by pushing it into the dough carefully. Score the fingers with a butter knife to create knuckles.
  7. Freeze the baking tray for at least 2 hours, when ready to bake, PH oven to 180C.
  8. Bake for 8-10 mins depending on the size of your finger cookies.
  9. Once baked, leave the finger cookies to cool. Serve with some cranberry blood sauce (or any preferred red jam) to the base of each cookie.

Spiced Cranberry Sauce

You will need:

Serves: 300g

Free From: Gluten, dairy & nut free

Allergens: none

Cranberries, 340g (thawed if frozen)

Pomegranate molasses, 75g

Orange, 1 zested then juiced

Adiev spice, 1.5 tbsp OR Combine Cinnamon, 0.5 tbsp + Cumin, 0.5tbsp + Cardamon, 0.25 tsp + Clove or nutmeg, 0.25 tsp

Sea salt, 0.5 tsp

Maple syrup, 3-4 tbsp

1.  Add all ingredients to a medium saucepan

2. Using a medium heat cook until the cranberries start boiling, and then simmer for about 10 mins. The cranberries will burst open, carry on until most are burst leaving some whole and the spices to cook out over time.

3. Take off the heat and leave for 10 mins to rest, the flavour will develop and the sauce thickens further.

Spiral Potato Mummies with Olive Spiders

Serves: 10 mummies

Free From: Gluten, Dairy (optional)

Allergens: (see puff pastry and sausages packaging if using)


You will need:

3 medium white potatoes, approx. 500g (or store-bought puff pastry)

10 baby sweet bell peppers and/or baby courgettes and/or vegetable sausages and/ or meat sausages (optional homemade recipes below or store-bought sausages)

1 tsp olive oil or avocado oil

Salt and pepper to taste


10 olives (should yield approximately 6 spiders and extra olives can be used as eyes for the mummies) 

  1. Preheat oven to 180°C and line a baking tray with parchment.
  2. Peel potatoes using a vegetable peeler. 
  3. Spiralise the potato using a spiraliser (or peel long strips of don’t have spiraliser, or if using puff pastry, roll the pastry into a thin layer and then cut into thin strands. Gently toss the spiralised potato in oil coating evenly.. 
  4. Wrap the vegetables or sausages carefully with a layer of spiralised potato.
  5. Bake in the oven for 20 mins, until the potato is lightly golden and the vegetables and/or sausages are cooked through. (if using store bought puff pastry, please adjust cooking time according to packaging.)
  6. Meanwhile, prepare the olive spiders. Slice 9 olives lengthwise keep 6 halves aside for the bodies. Next slice remaining halves into legs, each half makes 3 legs. 
  7. When the mummies are cooked, season with salt and pepper to taste. Lay each spider body on the plate and place 3 olive legs on either side.

Vegan Sausages

You will need:

Flax Egg: 3 tbsp ground chia seeds + 135ml (9 tbsp) water

90g onion, finely diced

2 tsp olive oil

90g oats

60g pecans or walnuts

1 tsp garlic powder

1 tsp smoked paprika

2 tsp mixed dried herbs

1/2 tsp cumin powder

1/2 tsp sea salt

¼ tsp black pepper

240g white beans, 1 can drained and rinsed

1 tbsp tomato paste

2 tbsp coconut aminos

  1. Make chia eggs, set aside. If you cannot find ground chia, use spice/ coffee grinder to make a powder.
  2. In a small pan, fry onions in 1 tsp olive oil for 5 mins until soft. 
  3. Pulse oats and nuts (do not blend or will be come too sticky). 
  4. Mash beans with a fork and using your hands, mix with all other ingredients and remaining 1 tsp of olive oil.
  5. Roll 10-12 mini sausages, wrap in parchment, twisting the ends. 
  6. Steam for 25 mins. 

Turkey Sausages

You will need:

240g turkey thigh mince

½ tsp thyme, finely chopped

1 tbsp sage, finely chopped

¼ tsp ginger, grated

¼ tsp black pepper

A few pinces of clove powder (optional)

½ tsp sea salt

Mix ingredients and form into 8 sausages. Refrigerate until needed.