Spooky Spuds with Scary Toppings (Jacket Potatoes with Healthy Toppings)

Take four large baking potatoes Scary topping 1 Tahini and chive topping Juice of ½ lemon 3 tablespoons tahini ½ tsp yeast extract, dissolved in a little water 3 tablespoons water 15g/ 1/2 oz chives, chopped salt and pepper Scary topping 2 Low fat fromage frais with herbs 200g/ 7oz low-fat fromage frais a handful of fresh herbs, e.g. basil and parsley, chopped salt and pepper Scary topping 3 Tomato salsa 225g/ 8oz ripe tomatoes, skinned and chopped ¼ red onion, finely chopped 15g/ 1/2 oz fresh coriander, finely chopped salt and pepper Scary topping 4 Apple and hazelnut coleslaw 1 dessert apple, peeled and grated 50g/ 2oz cabbage, finely shredded 1 shallot, chopped 15g/ 1/2 oz chopped roast hazelnuts 30ml/2tbsp ready made vegan mayonnaise 1 teaspoon hazelnut oil

Cook the baking potatoes in a preheated oven at 200ºC/ 400ºF/ Gas mark 6 for about 1 - 1 1/2 hours until tender. Alternatively, cook in microwave oven. Mix all the ingredients of your chosen topping together thoroughly (use a blender or food processor for the tahini and chive topping). Serve with jacket potatoes. © The Vegetarian Society 2000 Recipes from Simply Good Food Published by HarperCollins

Hocus Pocus Patatas Bravas This is not only warming on cold nights but potatoes and parsley are a good source of vitamin C. Serves 4 as a side dish
1 tablespoon groundnut oil 675g /11/2 lb cooked cubed potatoes 1 onion, finely chopped 1 teaspoon chilli powder 2-3 tablespoons tomato purée 1 tablespoon chopped parsley, to garnish	Heat the oil in a non stick frying pan. Gently fry the potatoes, onion and chilli powder together for about 10 minutes until the vegetables are golden. Stir in the tomato purée. Serve the potatoes as a side dish, garnished with chopped parsley. © The Vegetarian Society 2000 Recipes from Simply Good Food Published by HarperCollins

Devilish Red Cabbage Serves 4 as a side dish 1 tablespoon sunflower oil 1 onion, chopped 450g /1 lb red cabbage, shredded 225g /8oz cooking apples, peeled, cored and diced 2.5-cm /1-in piece fresh root ginger, peeled and grated pinch of ground cinnamon or allspice 150ml / 1/4 pint vegetable stock salt and freshly ground black pepper Heat the oil in a large saucepan. Add the onion, red cabbage and apple and cook gently for 5 minutes. Add the ginger and cinnamon or allspice and the vegetable stock. Bring to the boil, then reduce the heat and simmer gently for 15-20 minutes until most of the liquid has evaporated and the vegetables are tender. Season to taste and serve. © The Vegetarian Society 2000 Recipes from Simply Good Food Published by HarperCollins

Bonfire Puddings with Tarantula Sauce

(Apricot & Pecan Puddings with Toffee Sauce) Serves 4-6 There is a great combination of textures in these very light puddings, which are served with a delicious toffee sauce. 50g /2oz light muscovado sugar 50g /2oz pecan nuts, chopped 100g /4oz ready - to - eat, dried apricots, chopped pecan nut halves, to garnish Almond base: 75g /3oz butter or vegan margarine 60ml /2 fl oz maple syrup or soft brown sugar 1 free range egg, beaten or 1 tablespoon soya flour mixed with 2 tablespoons water 75g /3oz ground almonds 25g /1oz soya flour ½ teaspoon baking powder few drops of vanilla essence Toffee sauce: 200g /7oz light muscovado sugar 90ml /3fl oz double cream or soya cream 100g /4oz unsalted butter or vegan margarine ½ teaspoon vanilla essence 25g/1oz chopped pecan nuts © The Vegetarian Society 2000 Recipes from Simply Good Food Published by HarperCollins

Preheat the oven to 180ºC/350ºF/Gas Mark 4 To make the topping, mix the sugar, chopped pecans and dried apricots together. Divide equally between 4 well-greased, individual ramekins. Cream the butter or margarine for the base with the maple syrup or sugar. Add the egg or soya flour paste and mix well. Stir in the almonds, soya flour, baking powder and vanilla essence. Spoon the mixture into the ramekins, place on a baking tray and bake in the preheated oven for 20-30 minutes. Make the sauce: put the sugar in a saucepan and use a wooden spoon to crush any lumps. Add the cream and butter (or soya cream and vegan margarine ) and stir together over a gentle heat until the butter has melted. Bring to the boil and simmer for 2-3 minutes until toffee-coloured. Remove from the heat, then stir in the vanilla essence and chopped pecans. Turn each pudding out onto a serving plate. Decorate with pecan halves. Spoon a little toffee sauce around the puddings and serve immediately.