Halloween dips & bites

Ingredients

• 320 g tortillas soft
• 3 tbsp vegetable oil 
• 50 g sesame seed black
• 0.5  baby squash diced peeled deseeded
• 1 tbsp vegetable oil 
• 0.5 tsp ground cumin 
• 3 tbsp mascarpone cheese 
• 2  avocado peeled
• 2  spring onion chopped
• 1  tomatoes chopped
• 1  juice of lime 
• 1 handful cilantro leaves chopped

Equipment

• baking sheet
• oven
• blender
• baking pan
• mortar and pestle

Directions

1. For the creepy bites, heat oven to 180C/160C fan/gas
2. Use biscuit cutters to stamp out shapes from the tortillas (we used a ghost, cat and witchs hat).
3. Brush all over with oil. Take half the bites and dip one side into the seeds, then spread the bites out on a baking sheet.
4. Bake for 10-15 mins until crisp. Can be made up to 2 days ahead and stored in an airtight container.
5. For the hellfire spread, heat oven to 200C/180C fan/gas
6. Toss together the butternut squash and oil, then season.
7. Place on a shallow baking tray and roast for 20-30 mins until browned. Leave to cool. Whizz the squash together with the cumin and mascarpone, season and serve. Can be made up to 2 days ahead and stored in the fridge.
8. For the slime sludge, place all the ingredients in a blender or mortar. Whizz or mash everything together until smooth.
9. Serve immediately or the avocado will discolour.