Ingredients:

1 tbsp olive oil
1 onion, chopped
2 carrots, sliced
200g pumpkin, diced
2 cups vegetable stock
1 cup coconut milk
1 tsp vanilla extract
Salt and pepper, to taste

For the topping:
Croutons, toasted sesame seeds, shredded kimchi and purple cabbage

Method:

• Heat olive oil in a pan and sauté onion until soft.
• Add carrots and pumpkin; cook for 5–6 minutes.
• Pour in vegetable stock and simmer until the vegetables are tender.
• Blend the mixture until smooth, then stir in coconut milk and vanilla.
• Season with salt and pepper and warm through gently.
• Serve topped with croutons, kimchi, cabbage and sesame seeds for a tangy, textured finish.

Ingredients:

200g vegan digestive biscuits
80g coconut oil, melted
200g vegan dark chocolate
300g vegan cream cheese
200ml coconut cream
2 tbsp maple syrup
1 tsp vanilla paste
Crushed almonds, for garnish

Method:

• Crush biscuits and mix with melted coconut oil. Press into a lined tin and refrigerate to set.
• For the chocolate layer: melt dark chocolate and mix with half the cream cheese and half the coconut cream. Spread over the base.
• For the vanilla layer: combine remaining cream cheese, coconut cream, vanilla paste and maple syrup. Spread gently over the chocolate layer.
• Chill for at least 4 hours until firm.
• Garnish with crushed almonds or cacao dust before serving.

Ingredients:

3 ripe pears, peeled, halved and cored
200ml water
2 tbsp maple syrup
1 tsp vanilla paste
1 vegan shortcrust pastry base

For the crumble topping:
40g rolled oats
30g pistachios, chopped
2 tbsp brown sugar
2 tbsp vegan butter

Method:

• In a saucepan, bring water, maple syrup and vanilla to a gentle simmer. Add pears and poach until tender, about 10–15 minutes.
• Arrange the poached pears over the pastry base.
• Mix the crumble ingredients and sprinkle over the top.
• Bake at 180°C (fan) for 25–30 minutes until golden.
• Cool slightly before serving. Dust with icing sugar and top with extra crushed pistachios for a delicate finish.

Ingredients:

4 small pumpkins (to use as bowls)
2 tbsp olive oil
1 medium onion, finely chopped
2 garlic cloves, crushed
500g pumpkin flesh, diced (scoop from the bowls)
150g carrots, peeled and chopped
500ml vegetable stock
300ml whole milk
100ml double cream
1/2 tsp vanilla paste
Salt and black pepper, to taste
Optional toppings: steamed broccoli, crispy chorizo slices, kale leaves, or toasted seeds

Method:

• Preheat the oven to 190°C (fan 170°C). Slice the tops off the small pumpkins and scoop out the seeds and fibres. Brush the insides lightly with olive oil, season and roast for 20 minutes to soften slightly.
• Meanwhile, heat olive oil in a large saucepan over medium heat. Add the onion and garlic and sauté until soft and translucent.
• Add the diced pumpkin flesh and carrots, cooking for 5–7 minutes until slightly tender.
• Pour in the vegetable stock, bring to a boil, then reduce to a simmer for about 15 minutes or until the vegetables are completely soft.
• Stir in milk, double cream and vanilla paste. Season with salt and pepper.
• Using a hand blender, purée the soup until silky and smooth. Adjust consistency with extra stock or milk if needed.
• Ladle the hot soup into the roasted pumpkin bowls.
• Garnish with steamed broccoli, chorizo slices, kale, or toasted seeds for a spooky Halloween finish.

Ingredients:

20 round crackers (such as Ritz)
4 tbsp smooth peanut butter or vanilla cream cheese
1 tsp vanilla paste (if using cream cheese)
32 mini pretzel sticks (for legs)
Edible candy eyes (or small chocolate chips)

Method:

• Spread a thin layer of peanut butter or vanilla cream cheese on one cracker.
• Snap pretzel sticks in half to make shorter “legs.”
• Arrange 4 pretzel halves on each side of the cracker so they stick out like spider legs.
• Place another cracker on top to create a sandwich, gently pressing to secure the legs.
• Dab a little peanut butter or cream cheese on the top cracker and attach two candy eyes.
• Repeat with the remaining crackers to create your creepy crawly snack family.
• Chill briefly if using cream cheese to help them firm up before serving.