Happy Halloween! There’s nothing scarier than a weekend of gloomy weather, but never fear! We have some super cute Halloween recipes to share from Mitsubishi Electric Australia ambassador and celebrity chef, Ed Halmagyi, that will be sure to bring some festive spirit in to your kitchen.

For a healthy Halloween recipe, give these monster apples a go!

Prep: 10 mins

Makes 4

4 green apples

1/4 cup slivered almonds

8 raspberry lollies

Use a melon baller to make two eye sockets on each apple, then a small knife to cut out a scary mouth.

Insert slivered almonds into the mouth to make teeth, then raspberry lollies to make eyes.

Lolly coffins: a sweet Halloween recipe that’s sure to do the trick (or treat!)

Prep: 30 mins

Cook: 20 mins

Makes 6

175g dark brown sugar

85g golden syrup

110g unsalted butter

350g plain flour

1 tsp bicarbonate of soda

2 tsp ground ginger

1 1/2 tsp mixed spice

1 egg

3 cups icing sugar

Juice of 1 lemon

2 cups baby chocolate buttons

1 cup Halloween sprinkles

Combine the dark brown sugar, golden syrup and butter in a medium saucepan and set over a low heat until simmering. Cook for 2 minutes, then set aside to cool. Mix with the flour, bicarbonate of soda, spices and egg and mix until a smooth dough forms. Wrap and refrigerate until firm.

Roll out the dough to 3mm thick, then cut out 12 kite-shaped pieces 15cm long and 9cm wide, then trim the tops and bottoms flat. Cut out 12 rectangles 9cm x 2cm, 12 rectangles 6cm x 2cm, and four squares 2cm x 2cm.

Arrange the gingerbread pieces on a lined tray and bake for 18-20 minutes, until just beginning to brown. Allow to cool completely. Whisk the icing sugar and lemon juice until thick, then load into a piping bag with a fine nozzle and use to stick the coffins together, leaving the top lid ajar.

Fill the coffins with a mixture of chocolate buttons and sprinkles, then decorate the coffins as desired with the remaining icing.

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