There is one holiday guaranteed to make anyone a little insecure as a cook for Halloween especially when it comes to sticky ghostly treats! There is so much pressure for visual imagination during this time of year. Each year you find your kids becoming more and more talented as crafters and Halloween bakers than the previous year. I admire all that creativity but it always seems that the kids shopping list is always endless and that you end up having extra food than you need to.

At this time of year, I need my spooky fun to be a little bit easier and to put no demands on my very non-existent decorating skills. Call me old fashioned but I would love to evoke the nostalgic memories of when I was a child with the traditional sticky toffee apples, I always associate them with Halloween, Bonfire Night and Funfairs. Happy Days!

If you find yourself all sweetened out and have one too many apples laying around then I have an outrageously tasty recipe for you. It’s quite simple, easy to make and delicious with no special skills required. It will satisfy all your hungry needs and the hungry ghouls you’ll meet along the way!

A simple recipe of sirloin kebabs cooked with wrapped grilled mushrooms and served with a baked apple sauce.

Serves 2
Shopping List:

300g/ 10oz pork tenderloin
6-8 closed cup mushrooms
6-8 slices of smoked bacon
2 Granny Smith apples
1 teaspoon sugar
2 long strips of salted butter
2 tablespoons of sweet white wine
extra virgin olive oil
Balsamic vinaigrette


Firstly prepare the apple sauce, de-core both apples and slide a strip of butter into the centre of the apples. Place the apples in an ovenproof dish and sprinkle them with soft brown sugar and a dose of sweet white wine.

Bake in the oven at 200°C/ Gas mark 6/ 425°F for 25 minutes. Meanwhile, cut the tenderloin into 6-8 beautiful chunks, season with salt and pepper and set aside.

Next place the mushrooms into a bowl of ice-cold water, remove any impurities and dry with a kitchen towel. Clean the mushrooms in a bowl with cold water to remove any impurities and dry with absorbent paper. Once dry, trim the end of the mushrooms and wrap each mushroom with a slice of bacon.

Prepare 2-3 skewers alternating three mushrooms and three pieces of sirloin chunks and set aside.

Place a griddle on medium heat and drizzle the griddle with a little olive oil. Cook the sirloin kebabs for 2-4 minutes on each side and season with salt and pepper once cooked.

Once the apples are baked, remove the skin from the apples and season with salt and pepper. Place the apples into a bowl, mash into a fine purée and drizzle with a little extra virgin olive oil.

Put some apple sauce onto a plate and place the sirloin skewers on top. Drizzle with a little balsamic vinaigrette and serve.

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