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Frightful delights for Halloween
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Main courses for Halloween


After a red cocktail and an orange starter, the main course should be black.

You don't have to resort to using food colouring, though, as there are naturally black foods which lend themselves to occasions such as Halloween! Squid ink, for example, found naturally in the ink sacs of squid, is available from fishmongers. It turns dishes a jet-black colour. In Spain, squid ink is traditionally used to make arroz negro (literally "black rice", a Spanish type of risotto) and squid is also cooked en su tinta, directly in their own ink.

If you're not a fan of squid, why not try black pudding? You could make a cottage pie using a layer of mashed potato and a layer of black pudding, baked in the oven for 30 minutes. For a lighter version, serve your cottage pie in small glasses and spread the black pudding over potato and celery mash. If you're putting on a buffet, miniature black puddings on skewers with slices of apple make a "bloody" good alternative.

Another non-chemical way of colouring food black is to use mushrooms. Trompettes de la mort (literally "trumpets of death") and Chinese mushrooms are raven-black but have a pretty mild flavour. They add a dark air of mystery to a simple plate of pasta!

> Deadly risotto recipe


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