These creepy cupcake creations, courtesy of Stork are wickedly fun to make and ideal for halloween.

Prep time: 15 minutes

Cooking time: 25 minutes

Serves: 12

Ingredients

• 175g (6 oz) Stork tub
• 175g (6 oz) golden caster sugar
• 300g (11 oz) self raising flour, sieved
• 3 medium eggs
• 5 tablespoons milk
• ½ teaspoon baking powder
• 100g cooked pumpkin or butternut squash, mashed
• 50g chocolate and hazelnut spread
• Zest of 1 orange

Topping

• 115g icing sugar
• A little orange juice
• 55g (2 oz) plain chocolate, melted or use chocolate and hazelnut spread
• Liquorice sweets and laces to decorate

Method

1. Place 12 muffin cases into a muffin tray.

2. Place the first six ingredients into a bowl, and beat with a wooden spoon until the mixture is smooth.

3. Stir in pumpkin mash and orange zest and divide half the mixture evenly between the paper cases, add a half teaspoon chocolate spread and then top with remaining mix.

5. Bake in a pre-heated oven for 20-25 minutes oven 200°C, 180°C (fan assisted), Gas mark 6 for 20-25 minutes.

6.  Add a little orange juice to the icing sugar until thick and spread over the muffins. Pipe the melted chocolate in 4 circles over the top and then drag a skewer through to give the cobweb effect. Place the sweets and laces on top to look like a spider

Pumpkin soup – perfect as a starter for your Halloween party, or as a winter warmer on Bonfire Night, courtesy of Knorr.

Recipe information:

Serves: 10-12

Preparation time: 25 mins

Cooking time: 24 mins

Ingredients

2-3 tbsps of olive oil

2kgs pumpkin, peeled and chopped into approx 2.5cm chunks

1.2ltrs fresh carrot juice or water

2 Knorr Vegetable Stock Pots

50g finely grated Parmesan cheese

100ml double cream

Black pepper

Serve with:

Freshly grated Parmesan to sprinkle over the soup and a twist of freshly ground black pepper

Method

1.Heat a large heavy casserole dish on the hob. Add in a splash of olive oil, spread evenly in the dish and then add in the diced pumpkin.

2.Cover the dish and cook over a medium heat for 10–12 minutes, stirring now and then, until the pumpkin begins to break down.

3.Add in the carrot juice (it’s important to use fresh carrot juice as bottled can be very acidic) and then the 2 Knorr Vegetable Stock Pots, stirring until the Stock Pots have dissolved. Bring to the boil, then reduce the heat and simmer for 8 minutes.

4.Stir in the grated Parmesan cheese and the double cream; these will enrich the soup, adding flavour and a smooth texture. Bring back to the boil and cook for 2 minutes. Remove from direct heat.

5.Working in batches, transfer the pumpkin mixture to a jug blender and process each batch for 2 minutes until smooth. Alternately, use a hand blender to process the soup in batches until smooth.

6.For an extra smooth texture, the processed soup can then be passed through a fine sieve, using the back of a ladle to push it through.

7.Gently heat through the blended, sieved soup and serve with extra grated Parmesan on the side, seasoning it with a twist of freshly ground black pepper.

A truly tasty, easy fish dish, ready to eat in 20 minutes.

Serve:  4

Preparation time: 10mins

Cooking time: 20mins

Ingredients

25g butter
25g flour
550ml semi-skimmed milk
1 Knorr Fish Stock Pot (or vegetable stock alternative)
50ml double cream or half-fat crème fraiche (optional)
100g mature Cheddar cheese, grated
4 pieces of smoked haddock fillet, around 500g
2 hard-boiled eggs, peeled
Parsley, to garnish

Method

1. First make the cheese sauce. Over a medium heat, melt the butter in a large, heavy-based saucepan. Add in the flour and whisk together thoroughly.
2. Gradually add in the milk, whisking well between each addition so as to thoroughly mix it in.
3. Add in the Knorr Fish Stock Pot and whisk it thoroughly in until dissolved into the sauce. Add in the cream and whisk in.
4. Simmer for 1–2 minutes, whisking as you do so. Add in the grated Cheddar cheese and whisk sauce until the cheese has melted.
5. Heat a large, heavy-based frying pan on the stove. Add the cheese sauce to the pan and heat through gently.
6. Add the smoked haddock fillets to the hot cheese sauce, shaking the pan to coat them in the sauce. Poaching the smoked haddock in the cheese sauce means that the flavour from the fish infuses the sauce.
7. Simmer for 4–5 minutes until the smoked haddock is opaque, carefully turning over the fillets halfway through cooking so that they cook evenly.
8. While the smoked haddock is poaching, chop the hard-boiled eggs.
9. Once the smoked haddock is cooked, sprinkle over the hard-boiled egg.
10. Garnish with parsley and serve at once. I like serving this with fresh garden peas.

Recipe courtesy of Knorr

 A wonderfully quick and easy meal, cooked in 10 minutes. Dissolve a Knorr Vegetable Stock Pot (or a vegetable stock alternative) in boiling water and use this tasty stock to cook the spaghetti in until al dente. Meanwhile, fry together cherry tomatoes, fresh basil and tomato sauce. Toss the cooked spaghetti with the tomato mixture and chopped mozzarella. Add a grating of Parmesan cheese, sprinkle basil for garnish and there you have it!

Ingredients

1 Knorr Vegetable Stock Pot

1½tbsp olive oil

400g spaghetti

300g cherry tomatoes, halved

A handful of fresh basil leaves, plus extra for garnish

2–3 ladlefuls of Marco’s tomato sauce or ready-made tomato sauce

2 x 125g low-fat mozzarella cheeses, chopped into chunks

Black pepper

A grating of Parmesan cheese

Garnish

A few basil leaves

Method

1. Bring a large pot of water to the boil. Add in about ½ tbsp olive oil and the Knorr Vegetable Stock Pot, which will season the water. Stir until the Knorr Vegetable Stock Pot has dissolved and return to the boil.

2. Once boiling, add in the spaghetti and cook until al dente, according to packet cooking times.

3. Meanwhile, heat the remaining olive oil in a large frying pan.

4. Add in the cherry tomatoes and fry for 1–2 minutes. Tear the basil leaves and add to the pan. Add the tomato sauce to the frying pan.

5. Drain the cooked spaghetti (reserving the flavoured pasta cooking water for use in soups or stews).

6. Add the cooked spaghetti to the tomato mixture in the frying pan.

7. Sprinkle in the mozzarella chunks and toss together well, add a touch of black pepper, grate over Parmesan cheese and garnish with basil.

Try this delicious recipe for chicken swirls with red pepper and honey

Serves 2- 4 people

Prep time: 25 mins

Cook time: 20 mins

Calories per serving: 334kcal

Ingredients

• 1 large red pepper
• 2 chicken breast fillets
• Salt and pepper
• A little runny honey, for brushing
• A handful of basil leaves
• 1 tbsp Flora Cuisine (or olive oil alternative)
• 2 tbsp runny honey mixed with 1 tbsp wholegrain mustard, for glazing

Method

1. Preheat grill until hot. Grill the red pepper until blackened. Place the red pepper in a plastic bag and set aside until cool. Peel off the blackened skin and slice in half, discarding the seeds

2. Place the fillets between sheets of cling film. Use a rolling pin to pound until flattened. Season fillets with salt and pepper, brush lightly with honey, top each fillet with half the grilled pepper and a few basil leaves

3. Roll up each breast around the red pepper and secure firmly with cocktail sticks. Brush each chicken roll with Flora Cuisine

4. Preheat grill until hot. Grill the chicken rolls for 10 minutes on both sides until the chicken is cooked through

5. Towards the end of the cooking, brush the chicken with the honey and mustard mixture to create a sticky, sweet glaze