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Halloween Inspiration for your Restaurant and Takeaway

Updated: May 18, 2022

There’s no tricks here!

With 10 days to Halloween, we’re only providing you with the treats this spooky season.

Why not add a Halloween spin to your usual menu with some of our devilishly delicious recipes? Or serve up some autumnal comforting dishes using our recipes below!

Mummified sausage rolls

These scary looking sausage rolls are a great appetizer for restaurants, or can be offered to your takeaway diners as a seasonal extra to their order.

What you need:

What to do:

  • Pre-heat the oven to 200°C

  • Over a floured surface, lightly roll out the puff pastry sheets to 0.5cm thick

  • Cut the pastry sheets vertically into long thin strips, around 0.5cm wide (you will need about 2 strips per sausage)

  • Wrap the pastry strips around each sausage to create a mummy effect

  • Beat an egg and brush over each wrapped sausage, then place on a lined baking tray

  • Bake your sausage rolls in the oven for around 18-20 minutes, until the pastry is puffed and golden, and the sausages are cooked through

  • Once removed from the oven and slightly cooled, use small blobs of cream cheese to create eyes, and top with a tiny piece of chopped black olive

Halloween themed pizzas

Spooky pizza’s are the perfect way to add a Halloween spin to your menu, without compromising on what customers want.

You will need:

Selection of toppings:

What to do:

  • On a floured surface, stretch the dough pucks out to your desired size (ideally 10-12″)

  • Spread the sauce over the pizza base, and sprinkle over the mozzarella cheese

  • You then have free reign to create whatever spooky designs you would like using your toppings

TOP TIPS: Use monterey jack slices to cut out some ghosts, or create a spider out of black olives. Use green olives for eyes and some red pepper for teeth. Play around with your toppings and create Halloween pizza’s that will give your diners a fright!

Monster burgers

Why give your diners a plain boring burger, when you can give them a monster burger? All you need are olives for eyes, and a gherkin for the tongue to create this terrifying transformation!

What you need:

How to create monster burgers:

  • Using a chargrill or griddle pan, cook the burgers from frozen, turning occasionally until cooked through

  • While the burgers are cooking, take your cheese slices and cut a zig-zag pattern using a knife along one edge of the cheese slice to create teeth

  • Cut your burger buns in half and lightly grill them until toasted and golden

  • Once toasted, spread mayonnaise on both halves of the burger bun

  • On the bottom bun, place a lettuce leaf and then the burger patty

  • Place a gherkin slice over the top of the patty, but make sure it hangs over the edge to resemble a tongue

  • Add your cheesy teeth, with the zig-zag side laying ontop of the gherkin tongue

  • Carefully squeeze some ketchup over the cheese and place the top bun on the burger, ensuring you can see the contents of the ‘mouth’

  • Stick two green olives on a toothpick each, and place them in the top of the bun to create eyes

  • Serve your freaky feast to your waiting diners

Butternut squash mac & cheese

Pimp up your mac & cheese with autumnal butternut squash – comfort food at its finest. Bake in individual portions or large batches for a dish your diners will savour.

This recipe serves 4, but you can easily double the measurements to make larger quantities.

You will need:

How to make it:

  • Pre-heat the oven to 200°C

  • In a bowl, toss your butternut squash chunks in the olive oil and season with salt and pepper

  • Roast on a baking tray for 15-20 minutes until tender

  • While that is in the oven, cook your pasta following the instructions on the packet, and drain once cooked

  • Melt the butter in a large saucepan, and stir in the flour and mustard powder to make a paste

  • Gradually whisk in the milk, and simmer to thicken to a smooth sauce – make sure you are constantly stirring!

  • Remove the sauce from the heat, and mash in a third of the roasted squash along with the cheddar cheese

  • Season, then stir in your drained pasta along with the remaining squash

  • Transfer the contents of the saucepan to an ovenproof dish, and scatter the breadcrumbs and some more grated cheese over the top for a nice crunchy texture

  • Bake for 15 minutes until golden and bubbling

Sweet potato curry

This fragrant and rich curry with chickpeas and sweet potato cooks as quickly as it will be devoured by your diners. The perfect dish to serve to your diners on a chilly Halloween evening.

This recipe serves 4, but you can easily double the measurements to make larger quantities.

What you need:

What to do:

  • Heat the vegetable oil in a large frying pan over a medium-high heat

  • Add in the onion and cook for 5 minutes until soft, stirring often

  • Add in the garlic, ginger, curry powder, ground coriander, ground cumin, paprika, cinnamon, salt and pepper – stir and cook for a further minute

  • Add in the sweet potato, chickpeas, chopped tomatoes, tomato paste and coconut milk

  • Bring this all to a gentle bubble, and then simmer gently, stirring occasionally for 20 minutes, until the sweet potato has softened

  • Meanwhile in another saucepan, cook your rice

  • If the sweet potato is still hard, leave to cook for a further 5-10 minutes

  • If the sauce starts to look thick, add a splash of water or vegetable stock

  • Once the curry is cooked, stir in the spinach leaves and turn off the heat

  • Serve with your cooked rice and top with fresh coriander

Roasted butternut squash soup

There’s no nicer way to warm up on a cold Halloween evening than with a butternut squash soup. Our recipe features fresh red chillies for that warming kick.


What to do:

  • Pre-heat the oven to 200°C

  • Chop up the butternut squash into large cubes and place in a large roasting tin with 1 tbsp of the olive oil

  • Roast for 30 minutes until golden and soft, and turn over half way through

  • Whilst the squash is cooking, in a large saucepan melt the butter along with the remaining tablespoon of olive oil

  • Add in the onions, garlic and ¾ of the chillies

  • Cover the saucepan and cook on a low heat for 15-20 minutes, until the onions are completely soft

  • Remove the squash from the oven once cooked, and add into the saucepan along with the vegetable stock and crème fraiche

  • Using a hand blender, whizz the contents of the saucepan together until smooth

  • Return to the heat gently to warm through, and season to taste

  • Serve in a bowl with swirls of crème fraiche

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