For drinks, try berry squashes or a (home made if you have a juicer) juice using beetroot and serve as glasses of bats blood (always one of my faves as a kiddie).

For the soup, you can use our tomato and roast garlic soup recipe.
Just before serving, portion out chunks of mozzarella and some cheese strings into bowls.
Then ladle on the steaming soup.
Eaters can play with the goop, lifting melting cheese to the surface and eating it. A definite exception to the “don’t play with More…

Heat the oven to 350F / 180C.
For each mummy, spread a tablespoon of home-made pizza sauce onto half of an English muffin (toast it first, if you like).
Set olive slices in place for eyes and add round slices of green onion or bits of red or green pepper for pupils.
Then lay strips More…

For each ghost, toast a slice of bread (brown or wholemeal) and then cut a simple ghost shape from it.
When the cutouts are cool, spread on a generous coating of cream cheese.
Use currants or bits of olive for eyes and an “ooOOooh” mouth.

Fill a serving bowl with vegetable dip (how about pumpkin seed and butterbean?).
Then wash four long carrots for fingers and one medium carrot for a thumb.
With a sharp knife (definitely a parent’s job), cut a flat, shallow notch in the tip of each carrot.
Then use a dab of dip or softened cream More…

Use a round cracker or oatcake as the base.
Spread with cream cheese, but not to the edge. This is the white of the eye.
Place a round section of carrot on the cream cheese as the iris.
Finish off with half a pitted black olive as the pupil.

For each eye, gently flatten a dried apple ring with the palm of your hand, or alternatively use a slice of fresh apple (it will go brown, however).
Then slice a dried apricot through the middle so that you end up with two circular halves.
Press a half, sticky side down, onto the centre of More…

I think the picture says it all!
I came across this idea last year – thanks so much to Laura at Feeding Frenzy for the photo.