Hallowe’en is big business these days. If you leave it until the eleventh hour, you may run out of time to invent a blood curdling costume or paint a convincingly devilish face. Come October 31^st, by noon, most shops will be sold out of pumpkins. So a great way to get in the spooky spirit is with some frighteningly easy baking ideas. Before you start, throw open the cupboards and gather those festive sprinkles, food colourings, icing and cutters. You’ll be surprised at how much creepy fun you can add to your bakes once you have all the necessary decorating supplies. With the school mid-term commencing, there will be lots of time to squeeze in a bit of baking. It’s the ultimate activity to warm up little monsters as they prepare for trick-or-treating escapades.  If your main concern is who is going to eat all those cakes, fear not, an impromptu Hallowe’en, neighbourhood, bake sale is a wonderful way to raise money for a good cause. The annual...

Serves 4

If you don’t have coconut milk, you can combine cream and some chicken stock to create a sauce.  There are many different ways to add that subtle coconut flavour. I often add in some dessicated coconut...

4 chicken fillets
For Marinade
100ml natural yoghurt
1 clove garlic
1 tsp turmeric
For Korma Sauce
50g butter or oil
1 onion
2 cm piece fresh ginger
pinch chilli powder (or fresh chilli, or tabasco)
half teaspoon cinnamon
6 cloves (optional)
1 tin full fat coconut milk (use creamiest part in tin)
salt and pepper, to taste
25g flaked almonds
25g fresh coriander herb, to garnish

To serve: 1-2 cups rice

1. To Marinade Chicken: Cut chicken into 2cm cubes. Put into a bowl with yoghurt, garlic and turmeric.  Cover and marinate for 15 minutes.
2. For Sauce: Peel and dice onion finely. Peel and grate the ginger.
3. Melt butter on HIGH for 30 seconds. Add onion, cook on a high heat for 2 minutes.  Stir in ginger, cloves, cinnamon and chilli powder, cook on HIGH for 1 minute.
4. ...