Per portion: Calories 149
Fat 6g of which 1g is saturated
Suitable for vegetarians

Ingredients

• Popcorn 200g (7oz)
• Olive oil 4 tbsp
• Salt pinch
• Chilli powder 1 tsp
• Golden caster sugar 1-2 tbsp

Instructions

1. Cook two panfuls of popcorn one after the other: For the first batch place 100g (3½oz) of popcorn, 2 tablespoons of oil, salt and chilli powder into a pan and stir thoroughly. Cover pan with a tight-fitting lid and heat gently. Shake occasionally to prevent burning, and continue heating until popping subsides.
2. Remove from heat and leave to stand until no more popping can be heard. Stir thoroughly, taste and add a little more chilli powder if necessary.
3. Repeat with remaining popcorn (without salt or chilli) but add sugar at the end of the cooking time when leaving pan to stand. Leave to cool slightly before popping into bowls and serving to your trick or treaters!

Calories 195 per portion
Fat 2g (2g sat) per portion
Suitable for vegetarians

Ingredients

• Apples 6 small
• Granulated sugar 250g (9oz)
• Golden syrup 2 tbsp
• White wine vinegar 1 tbsp
• Butter 25g (1oz)
• Wooden lollipop sticks 6

Instructions

1. Press a wooden stick into the stalk end of each apple.
2. Pour 125ml (4fl oz) water into a saucepan and add sugar, golden syrup and vinegar. Stir over a low heat until sugar dissolves. Increase heat and boil rapidly for 10 minutes until a little of the mixture separates into hard brittle threads when dropped into a cup of cold water.
3. Remove from heat and stir in butter. Stand pan in cold water to prevent it cooking further.
4. Dip each apple into syrup and stand on a piece of baking paper. Reheat toffee gently if it becomes too sticky. Dip apples again, if desired.
5. Eat immediately or wrap in cellophane.

Calories 180 per portion
Fat 7g (4g sat) per portion
Suitable for vegetarians
Suitable for freezing

Ingredients

• Butter 175g (6oz)
• Caster sugar 175g (6oz)
• Eggs 3, beaten
• Plain flour 475g (1lb 1oz), sifted
• Mixed spice 2 tsp
• Currants 110g (4oz)
• Demerara sugar 2 tbsp

Instructions

1. Preheat oven to 180°C/160°fan/Gas 4. Cream butter and caster sugar together until fluffy, then gradually beat in 2 eggs, each with a spoonful of the flour.
2. Fold flour, spice and currants into mixture. Mix to make a soft but not sticky dough.
3. Roll out to about 8mm (¼in) thick and use a 7cm (2¾in) diameter cutter to stamp out rounds. Mark the top of each with a cross then brush with egg and sprinkle with demerara sugar. Place on baking trays and bake for 10-15 minutes until pale gold.
4. Transfer to a cooling rack. When cold, store cakes in an airtight container.