We've got a special Halloween treat this week, with the latest recipe from our club chefs perfect to try out in half term! 

Ingredients 

Spooky sausages

• 8 sausages of your choice
• 1 pack ready rolled puff pastry
• 1 egg, lightly whisked
• 1 pack of edible eyes
• Grease proof paper
• Baking tray

Webbed dip

• Ketchup
• Mayo (squeezy bottle)
• Small bowl

Method

1. Pre heat the oven to 200C/200C Fan/Gas 7.
2. Roll out the ready rolled puff pastry and cut into strips approx. 1cm.
3. Wrap the strips of pastry around your sausages to create the mummy effect leaving some space at one end, for the face.
4. Place the grease proof paper onto the baking tray and place your wrapped sausages on top and lightly brush with the whisked egg.
5. Bake in the oven for 20-25 minutes or until golden.
6. While the sausages are baking grab your small bowl and fill it ¾ of the way with ketchup.
7. With your mayo start from the outside of the bowl and create a spider’s web to the middle.
8. Allow the sausages to cool and then fix your edible eyes to the mummies using a dab of mayo.
9. Serve alongside the webbed dip. 

Allergens - Contains sulphites, egg, mustard, celery, gluten and milk. Please ensure you check the label on any store brought items, as allergens may vary with different suppliers.